Breakfast is my favorite meal of the day. I definitely enjoy all the bread options in the morning: waffles (Belgian, liege), French toast, scones, biscuits, croissants, danish, etc. Not that I don't like bacon, eggs, grits and the variations thereof, but by the weekend, I normal want something bread-like on my breakfast plate.
The recipe below is a concoction of at least 3 different recipes taken from the internet, Epicurious and America's Test Kitchen. The gluten-free and sugar-free options have come from months - maybe even years - of trying different combinations until I have finally found the combination we like the best.
I have always loved lemon, and ginger has been a later-in-life food romance. The two together bring summer to our kitchen each time we make them.
Thanks goes to Donnie for reminding me that recipe writing and sharing is one of the oldest (and most cherished) forms of communication in existence.
Enjoy!!!
Ingredients
Makes 8
1) 3 cups all purpose flour - if you want to at whole wheat, use 1 c WW and 2 c AP (For GF: 2 cups Bob’s Red Mill gluten-free flour and 1 cup Almond flour)
2) scant 1/4 cup sugar (For sugar-free: scant ¼ c Monk fruit with xylitol or to taste)
3) 2 1/2 teaspoons baking powder
4) 1 teaspoon salt
5) 1/2 teaspoon baking soda
6) 1 tablespoon grated lemon peel (1 small to medium lemon)
7) 3/4 cup (1 1/2 sticks) frozen unsalted butter, grated into flour mixture
8) 6 – 6.5 oz Candied Ginger pieces (or whole, cut into pieces)
9) 1 cup chilled buttermilk
Preheat oven to 425°F. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Grate in butter. Mix in lemon peel. Mix in candied ginger pieces. Gradually add buttermilk, tossing with fork until moist clumps form. Then taking hands, mix the dough until dough just comes together. Form dough into 1/2 to 1-inch-thick round. Cut into 8 wedges or further divide the 8 wedges to make mini-scones. Transfer wedges to baking sheet. A small silpat can usually fit all of them. Decrease the oven temperature to 425°F. Bake until tops of scones are golden brown, about 17- 25 minutes depending on the oven. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.