lemon, ginger, scones- Lemon Ginger Scones- anti-cancer recipes- cook for your life

Lemon Ginger Scones

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Clock Icon for Prep Time 29 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

For fans of crystallized ginger, this is a deliciously easy recipe. These scones are quick to get to the table and require very little effort for the results, particularly if a food processor is...


Ingredients


  • 2 cups whole wheat pastry flour (See Chef Tips)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • 5 tablespoons butter, cold and cubed
  • 1 large egg, lightly whisked
  • ½ cup plus 1 tablespoon plain Greek yogurt
  • Zest from 1 lemon
  • ½ cup crystallized ginger, chopped
  • 1 tablespoon milk

Nutrition Facts

Calories

251 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

39 g

Sugar

16 g

Fiber

4 g

Protein

5 g

Sodium

215 mg

Directions

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, whisk together the flour, salt, baking powder, sugar, and ground ginger. Using fingertips, rub the butter between fingertips until the mixture represents breadcrumbs. Or, pulse together in a food processor.
  3. Stir in the lemon zest and chopped ginger into the flour mixture. Add the egg and yogurt. Stir with a wooden spoon, until the dough begins to stick together. Knead twice with your hands and then press into a disc 1-inch high. Cut into 8 wedges and brush each scone with a little milk.
  4. Bake for 10 to 12 minutes or until the scones are golden brown. Serve immediately.

Chef Tips

Once cooled, these scones can be frozen and reheated whenever needed,  making it very convenient when fatigued during periods of treatment.

Crystallized ginger is a great thing to keep around the kitchen. Aside being delicious, nibbling on a slice or two can soothe an upset tummy or help with nausea.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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