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Lemon Ginger Scones with Raspberry Jam and Clotted Cream

2023-02-20 - Written by: Emily J. Miller

scones lemon ginger raspberry breakfast

Lemon Ginger Scones with Raspberry Jam and Clotted Cream

Flaky lemon ginger scones filled with a sweet and tangy raspberry jam, topped with clotted cream.

Lemon Ginger Scones with Raspberry Jam and Clotted Cream

Description

These lemon ginger scones are the perfect accompaniment to a morning cup of coffee or tea. Flaky and tender on the inside, crispy on the outside, these scones are infused with the brightness of lemon zest and the warmth of ground ginger. They're best paired with a generous dollop of clotted cream and a spoonful of sweet raspberry jam.

Ingredients

For the Scones:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated ginger

For the Raspberry Jam:

  • 1 cup fresh raspberries
  • 1/2 cup granulated sugar

For the Clotted Cream:

  • 1 cup heavy cream

Instructions

To Make the Scones:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, egg, lemon juice, and grated ginger. Pour this mixture over the dry ingredients and stir until just combined.
  5. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle that's about 1 inch thick.
  6. Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
  7. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they're golden brown.

To Make the Raspberry Jam:

  1. In a small saucepan, combine the fresh raspberries and granulated sugar. Let it sit for about 10 minutes, allowing the berries to release their juice.
  2. Cook over medium heat, stirring occasionally, until the mixture has thickened and reduced slightly. Remove from heat.

To Make the Clotted Cream:

  1. In a small saucepan, warm the heavy cream over low heat until it starts to simmer.
  2. Remove from heat and let cool slightly. This will help prevent it from curdling when you whip it later.
  3. Pour the warmed cream into a stand mixer fitted with the whisk attachment.

Assembly

  1. Split each scone in half horizontally using a serrated knife.
  2. Spread a generous amount of clotted cream on the bottom half of each scone.
  3. Top with a spoonful of raspberry jam.
  4. Place the top half of the scone back onto the filling and serve immediately.

Notes

  • You can make these scones ahead of time and store them in an airtight container at room temperature for up to 2 days. Reheat before serving.
  • If you want to get fancy, you can drizzle the clotted cream with a little honey or sprinkle some chopped fresh herbs on top of the jam.
  • These scones are best served warm, but they're still delicious at room temperature if you need to make them ahead of time.