Lemon Ginger Scones

Ingredients:

1 3/4 cups (254 g) gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1

Gluten Free Baking Flour, plus more for hands and knife, if needed

⅓ cup (66 g) granulated sugar

2 teaspoons gluten-free baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ cup (1 stick; 113 g) unsalted butter, cold, cut into pieces

⅓ cup (64 g) finely chopped crystallized ginger

1 tablespoon freshly grated lemon zest (use a Microplane or rasp-style zester)

/ cup (75 ml) lactose-free milk (whole, 2%, 1%, or fat-free), cold

2 large eggs, cold

OPTIONAL TOPPING:

2 tablespoons coarse decorating sugar or

1 cup (90 g) sifted confectioners' sugar

1 1/4 tablespoons freshly squeezed lemon juice

Directions:

Prepare the scones: Position a rack in the center of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.

Whisk the flour, sugar, baking powder, ground ginger, and salt in a medium-size mixing bowl, to aerate and combine. Using a handheld pastry blender, two butter knives, or your fingertips, work in the butter until the mixture resembles a very coarse, crumbly meal, with larger pockets of butter left here and there. Toss in the crystallized ginger and the lemon zest.

Measure the milk in a liquid measuring cup, then whisk the eggs into the milk. Pour the wet mixture over the dry and mix just until combined. Scrape out onto the prepared pan and use very lightly floured hands to pat the dough into an 8-inch (20 cm) round about ½ inch thick (12 mm). Use a sharp knife to cut into eight equal wedges. (Dip the knife into extra four if it is sticking, wiping clean between cuts.) Separate the wedges so that they are evenly spaced on the pan. The scones can be left plain or sprinkle some with the coarse sugar, if desired. (If you wish to glaze instead, that will happen after cooling.)

Bake for 15 to 20 minutes, or until lightly browned top and bottom. Allow the pan to cool on a wire rack for 5 minutes. The warm scones are ready to serve. Transfer the scones to the wire rack to cool completely if you want to glaze them.

Prepare a glaze, if using: Place the confectioners' sugar in a small saucepan. Whisk in the lemon juice until beginning to combine; it will be thick. Cook over low-medium heat, whisking often, until it liquefies and becomes completely smooth and just warm to the touch. Do not let it get too hot or simmer. This cooking time will be brief-for about 15 seconds, give or take.

Whisk until completely smooth, then use a spoon or fork to drizzle over the cooled scones.

The glaze will harden almost immediately. The glazed scones are ready to serve and are best enjoyed as soon as possible; certainly the same day.