How to make it

  • 400 oven
  • LIne Cookie sheet with foil and lightly grease (or use silicone liners)
  • MIx flour,1/4 C sugar and the baking powder in a large bowl
  • But in butter with pastry blender or criss-crossing two knives, until mixture looks like fine crumbs.
  • Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
  • Divide dough in half
  • Place half of dough on sheet; pat or roll to about a 7" circle
  • Spread lemon curd to within a 1/2 inch of edge
  • Roll remaining half into a 7" circle; gently place over lemon curd.
  • Gently pinch edges to seal
  • Sprinkle with coarse sugar
  • Cut surface into 8 wedges, making cuts 1/4' deep, Do NOT cut into the lemon curd
  • Bake 20 to 25 minutes or until light golden brown
  • Cool on sheet 5 minutes
  • Remove to platter or dish; cut into wedges
  • Serve warm

Reviews & Comments 7

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  • fuzzy 9 years ago
    Scones are my favorite and these look delightful!!
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  • grandmommy 10 years ago
    Yum! Ginger,lemon,paired with one of my favorites, SCONES. This one will be hard to resist!
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  • mrspotatohead 10 years ago
    Sounds so good - perfect tea accompaniment!
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  • yummers 10 years ago
    Oh yum!! This is a keeper :)
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  • rosemaryblue 10 years ago
    Fabulous recipe! :)
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  • pat2me 10 years ago
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  • coffeebean53 10 years ago
    Awesome recipe. I'll be trying it soon. :)
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