1/3 Photos of Darcy's Ginger Scones
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.
My Private Note
Units: US | Metric
- 1In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 2Cut in butter with a pastry blender until the largest pieces are the size of a pea.
- 3Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones.
- 4Chop ginger finely and stir into flour mixture.
- 5In a small bowl, whisk together the egg and the cream.
- 6Add to dry mixture and stir just to moisten.
- 7Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough.
- 8Continue just until the dough comes together into a ball and cleans the sides of the bowl.
- 9Transfer to a lightly floured board and pat or roll into a circle about 1" thick.
- 10Cut into 8 wedges.
- 11Place wedges on a parchment covered baking sheet at least 1" apart.
- 12Bake at 425F for 12-15 minutes until the tops are just golden.
- 13Cool on a wire rack, or serve while still warm.
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Nutritional Facts for Darcy's Ginger Scones
Serving Size: 1 (73 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 276.0
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 8.6 g
- Cholesterol 65.9 mg
- Sodium 297.1 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 0.8 g
- Sugars 8.4 g
- Protein 4.4 g
The following items or measurements are not included: