Ginger Cream Scones

Ginger Cream Scones Recipe

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Sheryl Faulkner


I've been making these scones for years. I love the flavor of candied ginger alongside a nice relaxing cup of Lady Grey or Earl Grey tea. The first time I made these I forgot to whip the cream first and they still came out great - so either way works. Because I prefer scones to be on the less sweet side, I often omit the brown sugar/butter on top.

★★★★★ 1 vote
16 scones
20 Min
25 Min


3 c
1//2 c
4 tsp
baking powder
1/4 tsp
6 Tbsp
crystallized ginger, finely minced
2 c
whipping cream
2 Tbsp
melted butter
2 Tbsp
light brown sugar


1Sift dry ingredients. Add minced ginger. Toss well.
2Whip cream to soft peaks. Fold half of the cream into the dry mix until incorporated. Fold in remaining cream just until mixed. Knead lightly until the dough just forms a ball.
3Divide dough in half. Press each half into a disc about 7-8" diameter on a buttered baking sheet or on parchment-lined baking sheet. Brush with melted butter and sprinkle with brown sugar, if desired.
4With a large knife, gently score each round into 8 pieces. Bake 20-25 minutes until golden. Remove to rack and cool at least 30 minutes before separating.

About Ginger Cream Scones

Course/Dish: Other Breads
Other Tag: Quick & Easy
Hashtags: #Ginger, #scones