Lemon Ginger Raspberry Scones

I cannot overstate how delicious these are.

1 tsp grated fresh ginger
1 tsp grated lemon peel
1/2 cup smashed fresh raspberries
1.5 cups self rising flour
1 tsp baking powder
1/3 cup sugar
1/2 cup cold butter, cut into dice
1 cup (or less) cream and milk…any combination of your choosing
1 egg

Combine ginger, lemon peel, raspberries, egg, some of the cream/milk and whisk (reserve some of the milk to adjust consistency). Combine Flour, baking powder, and sugar, and then cut/smash the butter into the flour mixture until it resembles cornmeal. Fold in the wet ingredients. If it’s not pretty wet, add more milk/cream. To be honest, I did not have enough milk/cream so I used some ginger ale and it was AWESOME ( you could also go with some lemon juice at this point. after all, you have that half of a desiccated lemon sitting there). Dump the dough out onto the floured counter (it’s cool if you mix some sugar into the flour on the counter) and knead it gently until it just holds together. Then cut it into whatever shape you want: traditional wedges, circles (not recommended – wasteful), dinosaurs (really wasteful but fun), whatever. Bake at 375 degrees American for about 15 minutes, checking occasionally because I’m not really sure how long they take. Serve with butter and/or whipped cream.
These were SERIOUSLY delicious.

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3 Responses to Lemon Ginger Raspberry Scones

  1. themartyparty says:

    You’re really going to have to go with whatever food intuition you have to determine how much milk/cream/ginger ale to put in there. May the force be with you!

  2. Barbara says:

    Sounds awesome! Can I request a batch already made?

  3. themartyparty says:

    You can get some by coming over and helping me figure out how to hang my heavy pictures that I can’t figure out how to hang 🙂 Which would mean hanging out as well 🙂

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