Recipe by Stylin'Dog
This recipe is a little different from the others here on Zaar. My family likes these ginger scones best. You can also substitute currants, cranberries, or other dried fruits, but if you do that, double the amount specified for ginger (1/2 cup instead of 1/4 cup) because ginger is so potent. You'll notice that my recipe only makes 8 scones - that's because I make them really big! You can make yours smaller if you like, just adjust baking times accordingly. If you like a crackly top, brush with milk and sprinkle with sugar before baking. I didn't include that in the recipe as I don't make it that way.
Top Review by MA Blossom
Gingery goodness! As a member of your family, I can confirm that we definitely do like these ginger scones the best. I cut the scones into tinier triangles to serve at a tea party. Guests really enjoyed them. (A few ginger lovers even tucked some into their bags to take home.) Thanks, Darcy, for this well-written and very tasty recipe.
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons unsalted butter, cold
- 1⁄4 cup crystallized ginger
- 1 egg
- 1⁄2 cup cream or 1⁄2 cup half-and-half, is fine
Directions See How It's Made
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter with a pastry blender until the largest pieces are the size of a pea.
- Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones.
- Chop ginger finely and stir into flour mixture.
- In a small bowl, whisk together the egg and the cream.
- Add to dry mixture and stir just to moisten.
- Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough.
- Continue just until the dough comes together into a ball and cleans the sides of the bowl.
- Transfer to a lightly floured board and pat or roll into a circle about 1" thick.
- Cut into 8 wedges.
- Place wedges on a parchment covered baking sheet at least 1" apart.
- Bake at 425F for 12-15 minutes until the tops are just golden.
- Cool on a wire rack, or serve while still warm.