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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!
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!
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.
These were delicious and so easy to come together!
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.
This is the recipe I’ve been looking for for ages! Perfect delicious scones. The basic dough is right on and will be super versatile. I had 2 fresh from the oven- fabulous! Thank you!
Love these scones. I’ve made them as ginger scones using David Lebovitz’ recipe for homemade candied ginger. What a treat!! I’m thinking of making a batch with dried fruit now, because I don’t have any candied or fresh ginger on hand.
Also made by cutting gin cold butter. Mix dry ingredients and candied ginger, cut in butter, then add buttermilk. Made with 1/2C sugar too. Very good
Excellent scones! I have had many requests for this recipe. I have made these scones at least 10 times, with a few modifications. I reduced the sugar to 1/2 cup and increased the fresh ginger to 3 tablespoons and the lemon zest to 2 tablespoons. I also use fresh ricotta cheese (where I live easy to come by from locals) instead of buttermilk, sometimes I use yogurt or coconut milk instead of buttermilk. Thank you!
I’ve made these scones twice now and they are really delicious. I take ginger for medicinal reasons, so I always have it around in pretty much all forms. I didn’t have any coarse sugar for the top so I made an icing with my favorite ginger ale: 1 cup of powdered sugar and 2 – 3 tablespoons of Reed’s Original Ginger Brew (it’s a non-alcoholic ginger ale). I drizzled it over the scones once they cooled and it was perfect. Since I’m the only one in my house that eats ginger, I had to freeze most of these but less than a minute of defrosting in the microwave and they taste as fresh as the day I baked them.
Hmmmmm. You know how on your Albondigas Soup post, you mentioned that it wouldn’t be the same if you left out the mint? Well, I’m Irish-American and scones are our thing! Although I’m sure this recipe is delicious, it seems more of a scone-muffin hybrid to me (which is probably why you like it!) I love traditional scones, and they usually have much less sugar & are blended with cubes of cold butter, which give them their classic craggy texture. I’m sure this recipe is delicious, but I might have to rename it in my files!
WOW! It took me awhile to find crystallized ginger at the farmer’s market. I’ve been meaning to make these for weeks when I had some buttermilk and finally did. They puffed up nicely with the buttermilk, which I’m guessing is really the key. I think they’ll be gone within 24 hours and I’m not going to share. I can’t wait to try them with some cranberries or blueberries.
When I make these, they spread, and end up flat. My baking powder is new, so I know its not that. Any suggestions?
We just love these, I’m planning to make them for our girls weekend next month!
Elise, I made these this morning and just had one with a cuppa tea. They are simply outstanding – so flaky and tender, and slightly crisp on the outside. The flavor is lovely. And so professional-looking and bakery-like! (I couldn’t find candied ginger and I was in a hurry to make them, so I used dried cranberries instead. Next time with the ginger.) Thank you. Love your recipes!
I substituted raisins for ginger and these turned out super!
These are fantastic! I substituted coconut milk for the buttermilk, and they turned out beautifully.
These scones ROCK!!! Love the gingery taste. Baked them and took them to work and all my coworkers scarfed them up!.. For those looking for crytalized/candied ginger try goodearthgrain.com. They have all kinds of great baking/cooking supplies, have great pricing and are really user friendly.
These are some of the best scones I have tried or made! Perfect in every way. I love it with tea! These don’t need anything more once they come out of the oven, they are perfect. I used buttermilk I had in the freezer, just incase anyone out there didn’t know you could freeze it. Oh, I forgot, I only had a little more than half the ginger called for in the recipe. I can imagine how it would taste with more ginger. Either way is wonderful. Also, I’m not sure if this was already mentioned but if you look in the international isle at your regular grocery store you can find very inexpensive candied ginger. I found one from KAME (crystallized ginger) that cost me just a couple bucks. I had to cut it up myself and would need to buy two boxes next time.
I love ginger scones. When I make them I throw in Chinese 5 spice powder. My recipe makes double what this one does and I usually add a heaping tablespoon. People love them, but can never quite identify the spice. I also use Bob’s Red Mill whole wheat pastry flour.
Just made these today as I love the taste of ginger and have been reading a lot about the health properties of it, anti-inflammatory etc. So I was looking for good ginger recipes and came across these delicious scones. Made them today and my hubby just happened to come home early around 3pm, so we had a big mug of tea and enjoyed the scones with afternoon tea time. They came out great! I love the kick of the ginger flavors popping!