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

How to Make Ginger Cream Scones


  1. Sift dry ingredients. Add minced ginger. Toss well.
  2. Whip 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.
  3. Divide 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.
  4. With 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.

Printable Recipe Card

About Ginger Cream Scones

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

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