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Ginger Scones

Irresistible Ginger Scones for a Cozy Breakfast Treat

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These ginger scones are a delightful combination of warmth and buttery crispness, perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Baking Soda Compliments baking powder.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 tablespoon Ground Spices (Ginger, Cinnamon, etc.) Add warmth; use freshly ground for optimal flavor.
  • 6 tablespoons Cold Unsalted Butter Creates flakiness.
  • 0.75 cups Crystallized Ginger Provides bursts of sweet flavor; adjust to taste.
  • 0.5 cups Heavy Cream Adds moisture; can substitute with milk.
  • 0.33 cups Brown Sugar Adds a touch of molasses flavor.
  • 1 whole Egg (for wash) Optional for golden finish.
  • 2 tablespoons Coarse Sugar (for topping) Optional; adds crunch.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • whisk
  • Spatula
  • Knives
  • Wire Rack

Method
 

Step-by-Step Instructions for Ginger Scones
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground spices until well combined.
  3. Add the cold, unsalted butter to the dry mixture and work it until coarse crumbs form.
  4. Stir in the crystallized ginger to distribute evenly throughout the mixture.
  5. In a separate bowl, whisk together the heavy cream and brown sugar until mostly dissolved.
  6. Fold the wet ingredients into the dry ingredients until just combined; some dry bits can remain.
  7. Transfer the dough to a floured surface and pat it into a circle, then slice into equal wedges.
  8. Transfer the shaped scones to the baking sheet, brush with egg wash, and sprinkle with coarse sugar.
  9. Bake for 18 to 22 minutes until golden brown and a toothpick comes out clean.
  10. Cool slightly on a wire rack before serving warm or at room temperature.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Ensure to use cold butter for flaky texture and be cautious not to overmix the dough.

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