Gluten-free Lemon Ginger Scones with a little poppy-seed and topped with a lemon glaze might be one of my all-time favorite breakfast treats. The ginger is candied, so biting into a small chuck is like biting into a little spicy flavored gumdrop. The nice thing about scones is you can make them the night before and then pop them in the oven in the morning for a fresh, out of the oven treat. Even though this post is mainly about these yummy lemony-ginger scones, I have to share with you our recent trip to the beautiful tulip fields in Western Washington, especially due to the fact it was Earth Day this past week.
Spring Tulip Fields
Every year in late March and early April, the fields of the Skagit Valley near LaConner and Mt. Vernon, WA, bloom in an array of color. Row upon row of tulips raise their petals toward the sun in a majestic display, making you feel as if you’ve been transported to Holland. The only thing missing are the large Dutch windmills. My husband and I traveled there this past weekend, just before the tulips were ending. We got there in the nick of time, as the tulips were being topped the next day. Even though the blooms were still beautiful, they top them in order to send nutrients to the bulbs for next year’s display.
I had not been back to the tulip fields since our kids were little. This image below was taken by my husband of our then 18 month old son. This same son is now 25 and getting married in June. My, time flies!
Tulips are one of my favorite flowers, I just wish they lasted longer. My three favorite flowers, tulips, lilacs, and peonies, are all short-lived, so I have to enjoy them quickly each season. Flowers are certainly one of God’s beautiful gifts to the earth.
How to Make Gluten-free Lemon Ginger Scones
Candied ginger is a great addition to the scones, just make sure you chop it into tiny chunks. Even though it is candied, it is still spicy!
The other delicious aspect to these scones is the fresh lemon. Grate a liberal amount of lemon peel into the dough for a lemony burst of flavor.
You don’t want to work the dough to hard. Place your dough on a board that is sprinkled with gluten-free flour and fold a few time to coat the dough so it is not too sticky.
Mound up the dough and slice into eight equal triangle sections. I like slicing with a butcher knife that I spray with non-stick spray. This allows the knife to slide through the dough more easily. At this point you can either ready them for baking or cover them and place in the refrigerator for baking in the morning. It is best to return the dough to room temperature before baking.
Bake the scones in a hot oven (425 F) for 15-17 minutes. Remove and immediately place on a cooling rack so they don’t continue to bake on the hot pan.
Powdered sugar and a squeeze of fresh lemon makes a wonderful glaze. Top the scone with a bit of fresh grated lemon peel and you are ready for a delicious bite of your gluten-free lemon ginger scones!