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Just made these and they turned out great! I will definitely make these again!
I made these scones today and they are great. 100% recomended. Followed exact recipe and had great results..
One of my favorite recipes of all time!!! It’s my “special occasion” go-to because the candied ginger is quite expensive. I still haven’t perfected the thickness of it, I always roll it to thin. But I’ll keep trying! I add extra orange and lemon zest to my recipe, we love the freshness and sweetness it adds.
If you have access to a Trader Joe’s, they carry candied ginger at a reasonable price .
I have made this recipe several time in the past 2 months and they turn out great every time! After two successful batches of ginger I decided to try switching up the flavor and recipe still worked great even with slight variations. I have substituted ginger with figs and pecans once and another time I added cranberries, and pecans with the ginger. The scones also hold well at least 3-4 days.
I agree that these are absolutely delicious. I make them frequently. However, the prep time given in the recipe of 10 minutes is totally unrealistic. The chopping of the candied ginger, fresh ginger and lemon zest takes more than that by itself. I am fast and I can get these prepped and in the oven in 25-30 minutes, but no less than that. Would love this recipe to reflect something more realistic!
Oh my goodness, Anne-Marie, crystallized ginger takes an age to dice! It’s so sticky and firm. You are spot-on. We updated the prep time, as you suggested.
I made these for Christmas to go with some homemade peach jam as gifts. Instead of fresh ginger I used 1/4 teaspoon of good quality ground ginger. They turned out wonderful. There was the perfect hint of ginger which allowed the candied ginger pieces to give a pleasant surprise when you got one in a bite. One thing I was surprised by is how sweet these are. I’m not used to scones tasting like cookies. I expect them to be more like a lightly sweet biscuit. Coincidentally, the second batch I made I actually completely left out the sugar by mistake but didn’t realize until I tasted one… I LOVED it this way. They were still very lightly sweet because of the sugar in the candied ginger but were much more biscuit like. Next time I make them I think I’ll add sugar but only 1/3- 1/2 cup. Overall a great, nearly foolproof recipe that can easily be tweaked to suit your taste!
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!