Ginger Date Scones Recipes

GINGER-DATE SCONES

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt. With pastry blender or pulling 2 table knives in opposite directions, cut in butter until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl and forms a ball. Stir in dates and ginger.
• On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Sprinkle with coarse sugar.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

GINGER-DATE SCONES

Steps:

• Preheat oven to 425 degrees F.
• In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
• With pastry blender cut in the cold butter until mixture looks like fine crumbs.
• Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
• On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
• Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
• Best served warm!

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

LEMON-GINGER SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

HOLIDAY GINGERBREAD SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.
• Combine egg and cream for glaze in a small bowl and set aside.
• Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.
• Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.
• Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.
• Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.

VANILLA-GLAZED GINGER SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.

GINGER SCONES

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
• In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
• Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
• Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
• Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
• Brush the tops with the remaining cream.
• Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.