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Ginger-Lemon Scones
from the kitchen of Sharmagne Leland-St. John

5 cups all-purpose flour
⅔ cup granulated sugar
1 ½ tablespoons baking powder 1 teaspoon kosher salt
¼ teaspoon whole nutmeg, grated
½ teaspoon ground cardamom plus an additional ¼ teaspoon
1 ½ cups chilled sweet butter; cut into ½-inch pats
½ cup crystallized ginger, chopped
3 teaspoons lemon zest
1 cup chilled roasted sweet potatoes or yams, mashed
¾ cup cold buttermilk
¼ cup plus 2 tablespoons heavy cream, divided
¼ cup turbinado sugar
Extra flour for baking sheet and hands

Place rack in the middle of the oven and preheat oven to 400ºF.

Line a baking sheet with parchment paper.

Sift together the flour, sugar, baking powder, salt, nutmeg and ½
teaspoon of the cardamom. Add the butter cut into the flour mixture
with a fork or fingers until the dough mixture is the size of peas. Stir
in the ginger and lemon zest in a small bowl, mix together the potatoes,
buttermilk and ¼ cup of the cream. Create a well in the center of the
flour mixture; combine sweet potato mixture, stirring until dough just
comes together.

Sprinkle the prepared baking sheet liberally with flour. Place dough
on parchment paper. Divide dough in half. With floured hands, shape
each half into a circle approximately 6 to 7 inches in diameter and
about 1 inch thick. Brush the circles evenly with the remaining 2
tablespoons cream. Stir together the turbinado sugar and remaining ¼
teaspoon cardamom in a small bowl, and sprinkle evenly over the dough
circles. Cut each circle into 8 wedges. Carefully pull the wedges away
from the center to separate them.

Bake until golden brown and almost cooked thoroughly, approximately 30
minutes. Transfer baking sheet to the lowest oven rack; bake an addit-
ional 5 minutes or until bottoms of scones are fully cooked.


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