Ginger Scones Recipe

Name: Ginger Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 3 cups all purpose flour (400 g); 3/4 cup sugar (160 g); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g); 1 tablespoon lemon zest; 1 tablespoon grated fresh ginger; 3/4 cup buttermilk* (200 ml); 10 tablespoons (5 ounces, 140 g) unsalted butter, melted; 1 tablespoon coarse sugar for sprinkling on top (optional)

If a scone is tender on the inside, and not at all hard or dried out, does it still qualify as a scone?

I hope so, because that's exactly what is happening with these ginger scones.

My brother's girlfriend Shelley brought a batch by the other day and I couldn't stop eating them. She had fallen in love with ginger scones at a local bakery and balked at paying $5 a piece for them, so came up with her own terrific recipe.

These scones are dotted with sweet bits of candied ginger, and there is some lemon zest for a little lemony kick as well.

I've made only the slightest adjustments to Shelley's recipe. She uses a combination of 2 cups of whole wheat flour and 1 cup of all purpose, where I found I liked a version with just all purpose flour better.

Feel free to swap out as much as two thirds of the flour with whole wheat if you prefer using whole wheat flour. (If you do so, you may need to add a little more buttermilk).

Ginger Scones

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 12 scones

As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder. Baking powder that is older than six months tends to be flat. So, mark your can with the date you bought it, and then replenish when it is over 6 months old.

* If you don't have buttermilk you can substitute with a tablespoon of lemon juice and 3/4 cup minus one tablespoon of regular milk.

3 cups (400g) all-purpose flour
3/4 cup (160g) sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (3 1/2 ounces or 110g) candied ginger (chopped into 1/4-inch pieces or smaller)
1 tablespoon lemon zest
1 tablespoon grated fresh ginger
3/4 cup (200ml) buttermilk*
10 tablespoons (5 ounces, 140g) unsalted butter, melted
1 tablespoon coarse sugar for sprinkling on top, optional

Preheat oven, prepare baking sheet:

Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
Whisk together dry ingredients:

In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt.

Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Add butter, buttermilk:

Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

Elise Bauer

Elise Bauer
Form into wedges:

Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

Elise Bauer

Elise Bauer
Bake:

Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating.

Elise Bauer

Elise Bauer

To store, allow first to cool to room temperature, then seal in a freezer bag.

Links:

How to Make Candied Ginger by David Lebovitz

Nutrition Facts (per serving)
299	Calories
10g	Fat
49g	Carbs
4g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	299
% Daily Value*
Total Fat 10g	13%
Saturated Fat 6g	30%
Cholesterol 26mg	9%
Sodium 205mg	9%
Total Carbohydrate 49g	18%
Dietary Fiber 1g	4%
Total Sugars 22g
Protein 4g
Vitamin C 1mg	4%
Calcium 41mg	3%
Iron 2mg	10%
Potassium 83mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.