Ginger Scones

By Sharon | Recipes

Apr 17

Warm Ginger Scones with Lemon Curd are the best thing with a hot cup of tea or coffee first thing in the morning or for an afternoon break.

I think the English and Scottish do it right with afternoon teas.  And when you get their clotted cream and really thick jams it is so delicious.  When I travel there, and Ireland too, I make sure I get afternoon tea every day.  Even if I just have tea and a scone.

I’ve never really had flavored scones in the shops in Europe.  It’s a plain scone or one with currants.  Many years ago I went to a tea at a little bed and breakfast in San Diego and we had these Ginger Scones.  They’ve been a favorite of mine ever since.

The trick to light and fluffy scones is to not get the butter too soft when working with it.  And then if you put them in the refrigerator for a half-hour or overnight before baking they’ll rise nicely when you bake them.

Here are the step-by-step instructions that you would use for any type of scone of biscuit recipe.

Ginger Scones

Yield 12 Scones

  • 6 Tbs/3 oz/85 grams unsalted butter chopped in 1/4 inch cubes
  • 2 oz/60 grams candied ginger – about 1/2 cup — chopped
  • 2 cups/9 oz/250 grams all-purpose flour
  • 1 Tbs baking powder
  • 1/2 tsp powdered ginger
  • 2 Tbs/30 grams granulated sugar
  • 1 pinch salt
  • 1 large egg
  • 3 Tbs/45 ml molasses
  • 1/4 cup/60 ml heavy cream

Take the butter out of the refrigerator and chop it into small cubes.  Put back in the refrigerator or freezer to keep cold.  Cold butter is the secret to flaky scones so depending on the temperature in your kitchen when you’re baking decide where to keep it until ready for it.

Chop the candied ginger into small pieces.  About 1/4″ works well since it’s about the size of raisins.

Sift together the flour, baking powder, powdered ginger, sugar and salt in a large bowl.  Add the chopped ginger.

Spread the cold cubes of butter on top of the dry mixture.

Using a pastry blender or your fingers mix the cold butter into the flour mixture until it resembles pea size pieces.  Don’t mix the butter too much or it will get soft and warm.

Make a well in the center of the mixture.

Combine the heavy cream, molasses and egg and mix thoroughly.  Pour into the well of the dry ingredients and butter mixture.

Stir lightly with a fork or spatula just until it holds together.

Dump the mixture onto your marble or granite surface and pull it all together quickly with your hands.

Knead briefly to get it all combined but don’t overwork.  Again, you want the butter pieces to remain cool and not all melted into the dough.

Press with your hands or roll out about 3/4″ thick.

Cut with a round biscuit cutter.

You can pull the cut-off pieces together in the end to make more scones. Just don’t overwork them.

Place in a container on parchment and refrigerate for at least 30 minutes.

You could make these the night before and put them in the refrigerator for morning.

Preheat the oven to 400°F/200°C/Gas Mark 6. 

Place the scones on a lightly greased pan, parchment or a silicone mat. Bake for 12-15 minutes until lightly browned.

Serve warm with lemon curd.

Preparation Time: 15 minutes
Total Time: 45 minutes
Source: Sharon E. Russell