Whole Wheat Lemon Ginger Scones
Prep time
Cook time
Total time
Recipe type: Quick Breads - Scones
Serves: 12 scones
  • 1 cup whole wheat flour
  • ¾ cup white whole wheat flour
  • ¾ white all purpose flour
  • ⅓ cup brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • Zest of 2 large lemons [about 2 tablespoons, packed]
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon freshly grated ginger
  • 1 cup buttermilk, well shaken
  • 1 teaspoon lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1 & ½ cups confectionery sugar
  1. Preheat the oven to 400ยบ, and line a large, heavy baking sheet with parchment paper.
  2. In a large bowl, whisk together the flours, brown sugar, baking powder and soda and the salt.
  3. Mix the lemon juice, lemon zest, grated ginger and buttermilk together.
  4. Pour the buttermilk mixture into the flour mixture, and fold together, using a rubber spatula or large wooden spoon. Fold, just until combined.
  5. Flour your work surface generously, and dump all of the dough onto it. Knead briefly, just until the mixture comes together in a ball.
  6. Pat out in to an 8 Inch by 8 inch square - it should be about a inch thick.
  7. Use a 2 inch biscuit cutter or cookie cutter, and cut into 12 scones. You will probably get 9 to start with and then have to sort of shove all of the dough back into a flattened ball and cut the rest.
  8. Bake for about 20 minutes, turning half way through - they should be nicely puffed and risen, and browned across the tops.
  9. To glaze, let them cool nearly to room temperature, and dip the tops into the glaze, made by mixing together the zest, juice and confectionery sugar.
  10. These are best eaten pretty quickly. Leftovers can be stored at room temperature for a couple days, and reheated. Only glaze as many as you plan to eat right then - the glaze kind of soaks in if they sit overnight.
Recipe by The Creekside Cook at http://thecreeksidecook.com/whole-wheat-lemon-ginger-scones/