Fabbri Candied Ginger and Lemon Scones

Serves: Six | Prep: 15 min | Cook: 20 min

Ingredients:

Fabbri Candied Ginger and Lemon Scones:
3 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 cup cold butter, cubed
2 eggs, beaten
1 cup buttermilk, plus more
2 tsp lemon zest
1/3 cup Fabbri Candied Ginger, finely chopped

Ginger Lemon Glaze:
1 1/2 tsp freshly squeezed lemon juice
1 1/2 tsp Fabbri Candied Ginger syrup 
1/2 cup powdered/icing sugar

Directions:
Preheat your oven to 400F/200C. Line two baking trays with baking paper.

In a jug, whisk eggs, buttermilk, and lemon zest together, until well combined.

In a large mixing bowl, add flour, sugar, baking powder, and salt, then rub in the butter using your fingertips until the mixture resembles pea-sized crumbs. Pour in the wet ingredients and add the ginger, gently mixing just until everything is evenly moistened. Turn the dough out onto a well-floured surface and, with floured hands, bring it together into a ball. Roll the dough out to about 1-inch thick. Flour a cookie cutter, and cut out the scones. Place them on the prepared trays, brush the tops with buttermilk and bake for 20–25 minutes, until lightly golden and cooked through. Remove from baking tray and let cool completely on a wire rack.

Make the glaze by whisking powdered sugar, lemon juice, and candied ginger syrup in a bowl, until smooth and desired consistency. Drizzle over the cooled scones.

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