Lemon Ginger Sourdough Scones – Brod & Taylor
Tender, crumbly Lemon Ginger Sourdough Scones use discard for a subtle tang. Bright, zesty, and easy to freeze—perfect for busy mornings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brodandtaylor.com.
Cooking tools:
- Grater
- Dough whisk
- Silicone baking mat
- Baking sheet
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Mixing bowl
- Parchment paper
- Plastic wrap
- Freezer-safe bag
- Oven
- Refrigerator
- Freezer
Ingredients
- 220g (1 ¾ C + 1 TBSP) All-purpose flour
- 62g (¼ C + 1 TB) Sugar
- 10g (1 TB) Baking powder
- 3g (½ tsp) Salt
- 3g (1 TBSP) Lemon Zest
- 113g (8 TB) Butter, cold
- 212g (about 1 C) Sourdough starter discard
- 132g (½ C + 2 TB) Heavy cream
- 35g (¼ C) Candied ginger, diced
- 20g (1 ½ TBSP) Heavy cream
- 15g (1 TBSP) Coarse sugar
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