Lemon-ginger scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 46) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • Eat Your Books

    The online recipe says 30-35 min baking time so check after 30 mins.

  • Foodycat on April 17, 2026

    I generally bake by weight, not volume, so I was pleased to see the conversions on this, but I am not sure they are accurate. I thought it looked like far too much liquid to the quantity of flour, so I increased the flour and reduced the liquid and it was still extremely soft and sticky - with the weights as written I would have had to make drop scones. I patted it into a circle and cut it into wedges and was barely able to handle it. HOWEVER, the scones that came out of the oven were absolutely delicious. I will make them again, but using 400g flour & 75g each of buttermilk and double cream. And probably double the amount of ground ginger.

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