Lemon Ginger Scones
By: Anonymous
Published: Sunday, April 18, 2010 - 5:18am

Ingredients




2 cups flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup crystallized ginger finely chopped
inch (found  the spice section of store)
2 teaspoons grated lemon zest
1 cup lowfat buttermilk (2%%)
1 tablespoon canola oil
1 lrg egg
1 tablespoon water
1 tablespoon sugar
Margarita Fruit Salad (see recipe)

Preparation

1 Preheat oven to 350 degrees. 2 In a medium bowl, mix together flour, 1/4 cup sugar, baking soda and cream of tartar. Stir in ginger and lemon zest. 3 In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended. 4 Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough. Cut each circle in half to make half-moons. Reroll and cut the scraps, handling the dough as little as possible. 5 Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray. 6 In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 tablespoon of sugar. 7 Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm. Serve these scones for brunch with Margarita Fruit Salad. 8 This recipe yields about 16 scones. 9 Matthie-Jacobs"