Ginger Scones

Laurie Sanders

By
@rhinemaidens3

There is a bakery in Ballard, Washington that makes a ginger scone that I adore. I've wanted to replicate them for a long time. I finally found a recipe on Bon Appetit for Ginger Pecan Scones. I modified it to get the flavor I was after. I've only made them once but have already learned that the original recipe baking time was too long and that I would make the scones smaller and thicker next time. Still, I was happy with the results and so was my family.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

3 c
all purpose flour
2/3 c
sugar
1 tsp
ground ginger
1 Tbsp
baking powder
1/2 tsp
baking soda
12 Tbsp
chilled butter cut into 1/2 inch cubes
1/2 c
minced crystallized ginger
1 c
buttermilk
1 tsp
vanilla
1 Tbsp
buttermilk
2 tsp
crystal sugar
3 Tbsp
minced crystallized ginger

Directions Step-By-Step

1
Preheat oven to 425 degrees. Line two cookie sheets with parchment.
2
Whisk together the flour, sugar, baking powder, ginger and soda. Add the butter and use a pastry cutter or a fork to work it into the flour until a coarse meal forms. Stir in the 1/2 cup of crystallized ginger.
3
Add 1 tsp of vanilla to 1 cup of buttermilk and add to the flour mixture stirring with a fork until dough comes together. Turn out onto a lightly floured surface and knead a couple of times.
4
Divide dough in half and form each into 4-6 inch in diameter disks. Larger for thinner scones and smaller for thicker scones. Brush each disk with buttermilk, sprinkle 1 teaspoon of crystal sugar over each and divide the 3 tablespoons of minced crystallized ginger in half and sprinkle half over each disk. Gently press the ginger in to adhere slightly.
5
Cut each disk into 8 wedges and transfer to cookie sheets. Bake between 15-20 minutes until scones are lightly golden. Do not over bake as they will go from perfect to burned in a heartbeat.

About this Recipe

Course/Dish: Biscuits, Other Breads
Main Ingredient: Flour
Regional Style: English