Total Time
45mins
Prep 15 mins
Cook 30 mins

From the Williams Sonoma website. Careful: the recipe that's there now is a different one! My sister and I added ginger powder to the original recipe; the amount is flexible.

Ingredients Nutrition

Directions

  1. Position a rack in the centre of an oven and preheat to 350°F Line 2 baking sheets with parchment paper.
  2. In a large bowl, stir together the flour, sugar, baking powder and ginger powder. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles pea-size crumbs. Add the ginger and toss to mix.
  3. In a small bowl, whisk together the egg and milk until blended and add to the dry ingredients. Using a fork, stir to form large, moist clumps of dough.
  4. Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into equal-size wedges and place on the prepared baking sheets about 1 inch apart. Bake until the scones are golden, 25-30 minutes.

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