Lemon Scones with Ginger or Nutmeg

2 1/4 cups flour
1 tablespoon baking powder
Pinch salt
1/8 teaspoon grated nutmeg, optional
1 teaspoon grated lemon peel
1/2 cup very cold butter, cut into small pieces
1/3 cup sugar
1/4 cup finely diced candied ginger, optional
2/3 cup milk or nonfat half-and-half
Sugar for sprinkling


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease. In a large bowl stir together flour, baking powder, salt, nutmeg and lemon rind. Sprinkle cold butter pieces over flour mixture. Use a pastry blender, two knives or your fingers to cut or work the butter into the flour until mixture is grainy. Stir in sugar and candied ginger. Gradually add milk, stirring until dough forms a ball. Dump out onto a floured surface. Cut dough in half; knead each half briefly and pat into a circle about 1/2-inch thick. Place circles on baking sheet and cut into wedges. Slightly separate wedges from circle. Lightly sprinkle tops with sugar. Bake 12 to 14 minutes or until the top is golden brown.

Variations:

For Chocolate Chip Scones, Instead of lemon zest, nutmeg and ginger, use cinnamon and 1/4 cup chocolate chips.

Raisins and nuts can be added.

Yield: 12 scones.

from the Indianapolis Star