This is a variation on the Currant Scones and my version here is a variation on that variation. I really wanted thiese scones to go KAPOW! with lemony-gingery flavor and that informed the adjustments I made. I succeeded!
The MSBH simply instructs you to substitute some lemon zest, lemon juice, and crystallized ginger for the currants. I did this, of course, but added some grated fresh ginger as well and increased the amount of lemon zest by about 50%.
I added some Bakewell Cream to the dry ingredients, which is supposed to drastically improve biscuit-type baked goods and I am still on the fence about that. I am unconvinced it is worth it – I’ve never noticed drastically improved results but I hope to do a more in-depth review of this ingredient later.
Instead of using cream as the liquid ingredient that brings the dough together, I used only lemonade. I mixed the freshly grated ginger and lemon juice in the lemonade before mixing it into the dry ingredients.
The dough came together superbly. I did not trade out the cream for the lemonade exactly cup-for-cup, but I never really measure wet ingredients when making scones. I just add enough until the dough is where I think it should be.
The rest is according to the recipe and they came out beautifully – very flavorful and tender, buttery and biscuity, and lemme tell you what – ZING! BAM! POW! The lemon is so powerful, it’s exactly what I was going for! I love them so much! I am currently of the mind that all scones should be made with lemonade.
If you substituted vegetable shortening for butter and used raw sugar, these lemonade scones would be 100% vegan. I cannot wait to try it!