No ImageGinger Scones

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  1. Tammy

    I love scones, but my husband does not care for the dryer texture of scones. He’s more of a muffin man. With the butter melted, these were somewhere between scone and muffin. Delicious! I used all whole wheat flour and coconut sugar instead of white sugar. I opted for a ginger glaze drizzled over after they came out of the oven. I was able to find crystallized ginger at my local grocery, they have dried fruits in bulk. Next time I’m going to add just a bit more ginger and really give them some zing! Thanks for sharing this recipe!


  2. Arminta

    This is my go to recipe to use as a base. I have done blueberry/vanilla, ginger/apple, apple/cinnamon, I also do 5 tbsp frozen butter, chopped up and 5 tbsp melted butter. I also use reeds candied ginger which isn’t that expensive. I have also added flavor into a simple glaze on top. I can not tell you how many times I have been asked for this recipe!


  3. Sara

    Delicious! I replaced the buttermilk with soy milk/ACV and butter with Earth Balance to make them vegan. A great treat, and easy to make.


  4. Roseanne

    These were delicious and so easy to come together!


  5. Jelly

    Absolutely delicious! Wonderful by themselves, heavenly with cream cheese.

    I would add 10 more minutes to that prep time, to account for the grating of the ginger and cutting the candied ginger. After that the process goes pretty quick.

    I didn’t have fresh lemons nor buttermilk. So, instead of lemon zest I added 1/2 tsp of concentrated lemon juice (I used the one that comes in the squeeze bottle). And, I made my own buttermilk by mixing 3/4 cups of full fat milk with 1 tbsp of lemon juice letting it sit for the 10 to 15mins it took me to get all the other ingredients and things prepped.


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