Ginger scones with chickpea lemon curd


The chickpea flour cookbookThese tender scones double your ginger pleasure with hits from both ground and candied ginger. As for the lemon curd: making it is a command, not a suggestion. Prepare to be wowed!

  • Yield: 8 Scones


  • 2 cups (240 grams) chickpea flour, plus more for dusting
  • 8 tablespoons natural cane sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 5 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup chopped candied (crystallized) ginger (optional)
  • ½ cup plain yogurt
  • 1 teaspoon vanilla extract
  • Chickpea Lemon Curd
How to Make It
  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 7 tablespoons of the sugar, the ground ginger, baking powder, baking soda, and salt. Using your fingers or a pastry cutter, work the butter into the flour mixture until the dough is crumbly and resembles fresh breadcrumbs. Stir in the candied ginger.
  3. In a small bowl, whisk together the yogurt and vanilla until blended and add to the flour mixture. Stir until just blended.
  4. Turn the dough out onto a lightly floured clean work surface and knead briefly until it comes together. Gently pat it into a 6-inch square about ¾ inch thick. Cut into four 3-inch squares; cut each square in half on the diagonal. Place the triangles 2 inches apart on the prepared baking sheet. Sprinkle with the remaining tablespoon of sugar.
  5. Bake for 13 to 18 minutes, until golden brown. Transfer the scones to a wire rack and cool slightly or completely. Serve with the lemon curd.

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