Ginger Scone Recipe

This is probably my favorite scone recipe. The ginger adds what I think is the perfect zing and textural contrast.

3/4 cup heavy cream, plus extra for the tops
12 ounces unbleached all-purpose flour
2.5 ounces sugar
pinch salt
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest
6 ounces unsalted butter, cut into 1-inch cubes and frozen
4 ounces candied ginger, finely chopped into 1/4-inch pieces

Preheat oven to 400 degrees. Meanwhile, whip the cream until frothy, not quite to soft peaks. In a mixer fitted with a paddle, combine dry ingredients and stir on low to blend. Add lemon zest and butter and continue to stir until the mixture looks like corn meal. Transfer to a large bowl, add the chopped ginger and stir it in. Make a well in the center and add the cream. Fold the ingredients together until combined, then knead by hand once or twice, lightly, until the dough gathers into a ball. (If making small scones, divide the dough into two balls).

On a lightly floured board, pat the dough into disks (or a disk) about 3/4 inch thick and using a long knife, cut into wedges (cut the large disk into eight if making large scones, cut the half-size disks into six pieces each if making smaller ones). Arrange the wedges on a baking sheet and paint with additional cream. Bake for 14 – 16 minutes until slightly browned.

Makes 8 large or 12 smaller scones.

4 thoughts on “Ginger Scone Recipe”

  1. It was a Joe Pastry baking weekend. Sat = biscotti, Sun = scones

    Oh my, are the scones good! Lighter than what I have in Bath and London….and richer than the Brit versions (as you noted). I made a “verbatim” batch, and then did a batch with 50% oat flour (just used the spice grinder on some oatmeal at hand).

    The oat flour gave the scones a nice Scots feel.

    Of 24 made (2 batches), I have 1 left….the neighbors cadged the rest. 🙁

    Tracy in Raleigh

    1. Fantastic improvisation…simply fabulous. I’m sure those scones do taste like the old country! I’m going to make a batch like that myself. Thanks for the note!

    1. Yes, but don’t try adapting this particular recipe to blueberries. Check some of Bronwyn’s sources at the end of the photo tutorial for a more standard formula. In general a dried fruit is better for a quick bread, but blueberries don’t leak all that much moisture. You should be OK.

      – Joe

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