Ginger Scones

Laurie Sanders


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.


★★★★★ 3 votes

20 Min
15 Min


  • 3 c
    all purpose flour
  • 2/3 c
  • 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
  • 1 tsp
  • 1 Tbsp
  • 2 tsp
    crystal sugar
  • 3 Tbsp
    minced crystallized ginger

How to Make Ginger Scones


  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.

Printable Recipe Card

About Ginger Scones

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

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