Makes 8 scones Ingredients:
1⁄2 cup cold heavy cream
2 large eggs
1 teaspoon organic lemon extract
1⁄2 teaspoon pure vanilla extract
2 1⁄4 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 tablespoon baking powder
1⁄4 teaspoon kosher salt
3⁄4 cup (11⁄2 sticks) ice-cold unsalted butter, cut into cubes
1⁄4 cup finely diced candied ginger
2 tablespoons grated lemon zest
1⁄4 cup powdered sugar Directions:
Preheat the oven to 400 F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a 2-cup liquid measuring cup, use a fork to beat together the heavy cream, eggs, lemon extract, and vanilla until combined. Chill until ready to use.
In a large bowl, combine the flour, sugar, baking powder, and salt. Drop in the ice-cold butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse wet sand.
Pour in the chilled cream mixture, ginger and lemon zest and use a rubber spatula to stir until just combined.
Turn the dough onto a lightly floured work surface and knead it a few times before forming it into a ball. With floured fingers, flatten it out into a
11⁄2-inch-thick round. Cut the round into 8 equalsized wedges and transfer them to the prepared baking sheet.
Bake for 15 to 18 minutes, rotating the baking sheet halfway through baking. Transfer the baked scones to a wire rack to cool. Once the scones have cooled, dust generously with powdered sugar before serving.
