When you have a little extra time, bake your breakfast! These sweet-and-zesty pastries make for a tasty weekend morning treat. But if you’re late to rise, enjoy one (or two!) with a calming tea in the afternoon or you can even sneak in a bite for dessert! Made with real lemons and crystallized ginger, these crumbly scones take little time to prepare and around 20 minutes to bake. Glaze each one with a sugary-lemon glaze or feel free to omit for a more savory biscuit!
Ingredients
1 pkg. Namaste Foods Gluten-Free Muffin & Scone Mix
8 Tbsp. cold butter
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
2 eggs, beaten
1/3 cup milk
1/2 cup finely chopped candied ginger
Glaze
2 cups Vitacost Organic Powdered Sugar
3 Tbsp. lemon juice
Directions
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
- In bowl, whisk together dry mix and lemon zest. Cut butter into mixture using pastry blender or forks until somewhat crumbly. Add eggs, milk and lemon juice and stir until just combined. Fold in chopped ginger.
- Lightly flour working surface. Roll dough into ball and transfer. Pat into about a 10-in. round disc and press to flatten to about 1/2-in. thick.
- Using a floured knife, cut dough into 8 wedges and arrange 1-in. apart on cookie sheet.
- Bake 19-22 minutes, until scones are lightly browned on bottom. Remove from oven and allow to rest about 5 minutes before moving to wire rack. Allow to cool completely before glazing.
- To glaze, whisk lemon juice with powdered sugar until smooth. Drizzle over scones and let stand 15 minutes before serving.