Directions:
- Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.17 Kcal (1006 kJ) | ||
| Calories from fat | 103.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 30.76mg | 10% | |
| Sodium | 3.94mg | 0% | |
| Potassium | 157.1mg | 3% | |
| Total Carbs | 32.22g | 11% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 423.16 Kcal (1772 kJ) | ||
| Calories from fat | 183.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.36g | 18% | |
|---|---|---|---|
| Cholesterol | 54.2mg | 10% | |
| Sodium | 6.95mg | 0% | |
| Potassium | 276.79mg | 3% | |
| Total Carbs | 56.77g | 11% | |
| Sugars | 5.7g | 13% | |
| Dietary Fiber | 1.29g | 3% | |
| Protein | 4.45g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.6mg | 2% | |
| Calcium | 110.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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