- Most Helpful
- Highest Rating
Very good, i loved the way they puffed up nicely and had that flakey texture scones traditionally have. The top was ACE. I loved it. Dont skip out on the top! Thanks Sue L!
Excellent scone. I had to add more buttermilk to make it come together. Maybe next time I will add lemon juice instead. I used Crystallized Ginger , Ginger Syrup & Ginger Sugar for the ginger. They are great and will enjoy as a mid-morning or afternoon snack.
These scones are amazing! Thank you so much. This is now my base recipe for all scones; I just change the flavors occasionally. (Although the ginger lemon is such a great combination, no change is needed!)
This recipe made it into our Book #231450. 1/05/08 - These are the best scones by far! These are perfectly moist and very flavorful. The browning of the powdered sugar on top makes these wonderful little 'crunchies' that are so fun and yummy to eat! We first made these in Jan 08' and substituted 1 tsp of ground ginger for the crystallized ginger. We now use the crystalized ginger, but only half the amount called for and it's perfect for us. We also use 1/2 tsp lemon peel for the zest and make the whole thing in a food processor. We make these about once a month, they are that good! This is a must try recipe for scones!
"This is the best scone I've ever eaten" - said by my hubby. The rest of the family enjoyed them as well, although one of the teens pulled out all the bits of ginger! I might do as 2Bleu did and reduce the ginger slightly next time, and increase the lemon zest. These were very flaky and light and sweet. Thanks for this great recipe.
I love lemon and ginger, and these are very easy to make and delicious! I'll be making them again.