Ginger Scones


280 g all-purpose flour

56 g sugar

3 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons chilled unsalted butter, cut into small pieces

120 g chopped crystallized ginger

1 egg

½ cup heavy cream

1 tbsp grated ginger

½ tsp. ground ginger


Preheat an oven to 350ºF. Lightly grease a scone pan or line a baking sheet with parchment paper.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystalized ginger and powdered ginger and stir to mix.

In a small bowl, whisk together the egg and cream until blended and add to the flour mixture with the grated ginger. Stir until combined.

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges. Bake until the scones are golden-brown, about 25 minutes.

Let the scones cool for 10 minutes on a wire rack before serving. Makes 8 scones.

↜ Back to recipe list