Ginger Scones The Inn At Little Washington Recipes

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GINGER SCONES



Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

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.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g

GINGER SCONES - THE INN AT LITTLE WASHINGTON



Ginger Scones - the Inn at Little Washington image

Make and share this Ginger Scones - the Inn at Little Washington recipe from Food.com.

Provided by swissms

Categories     Scones

Time 29m

Yield 20 scones, 20 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
5 teaspoons baking powder
5 tablespoons sugar
3 tablespoons cold butter, diced
1/2 cup milk
1/2 cup cream, divided
1 egg yolk
1/2 cup minced candied ginger

Steps:

  • Preheat oven to 375°F.
  • Line two baking sheets with waxed paper.
  • In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
  • Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
  • Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
  • Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
  • Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
  • Remove from the sheets with a spatula and cool on a wire rack.
  • Serve with strawberry jam (and clotted cream, if you like.).

Nutrition Facts : Calories 108.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.5, Sodium 108.7, Carbohydrate 15.8, Fiber 0.4, Sugar 3.2, Protein 2.1

GINGER SCONES



Ginger Scones image

Provided by Nancy Silverton

Categories     Bread     Food Processor     Ginger     Breakfast     Brunch     Bake     Mother's Day     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 8 scones

Number Of Ingredients 8

Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the 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.

DARCY'S GINGER SCONES



Darcy's Ginger Scones image

This recipe is a little different from the others here on Zaar. My family likes these ginger scones best. You can also substitute currants, cranberries, or other dried fruits, but if you do that, double the amount specified for ginger (1/2 cup instead of 1/4 cup) because ginger is so potent. You'll notice that my recipe only makes 8 scones - that's because I make them really big! You can make yours smaller if you like, just adjust baking times accordingly. If you like a crackly top, brush with milk and sprinkle with sugar before baking. I didn't include that in the recipe as I don't make it that way.

Provided by StylinDog

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1/4 cup crystallized ginger
1 egg
1/2 cup cream or 1/2 cup half-and-half, is fine

Steps:

  • In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • Cut in butter with a pastry blender until the largest pieces are the size of a pea.
  • Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones.
  • Chop ginger finely and stir into flour mixture.
  • In a small bowl, whisk together the egg and the cream.
  • Add to dry mixture and stir just to moisten.
  • Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough.
  • Continue just until the dough comes together into a ball and cleans the sides of the bowl.
  • Transfer to a lightly floured board and pat or roll into a circle about 1" thick.
  • Cut into 8 wedges.
  • Place wedges on a parchment covered baking sheet at least 1" apart.
  • Bake at 425F for 12-15 minutes until the tops are just golden.
  • Cool on a wire rack, or serve while still warm.

Nutrition Facts : Calories 276, Fat 14.2, SaturatedFat 8.6, Cholesterol 65.9, Sodium 297.1, Carbohydrate 33.1, Fiber 0.8, Sugar 8.5, Protein 4.4

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Top Asked Questions

Are ginger scones easy to make?
These ginger scones are easy to make and bring a bit of spice to the basic scone! The basic scone recipe is the same whatever you add to the scones. I have made these scones with white spelt flour so they are suitable for people who don’t eat wheat (although please note, they are not gluten free.)
What makes a scone taste so good?
Spelt flour makes really tasty scones – robust, yet light. Ginger may not seem an obvious ingredient for a scone but it works really well and has encouraged me to may be try some other different ingredients.
How long do you cook Buderim Ginger scones?
Bake in preheated oven for 8 to 10 minutes or until tops are golden brown in colour. Ginger Marmalade Scones: Make-up 1 quantity above scone dough. Bake as directed for 6 to 8 minutes, remove from oven, brush tops with about 1/3 cup Buderim Ginger Original Ginger Marmalade or Buderim Ginger Ginger Lemon & Lime marmalade.
How long do you cook scones in the oven?
[You can re-roll scraps and cut additional scones, but they are never a tender as the first cut]. Place on baking tray and glaze tops with milk. Bake in preheated oven for 8 to 10 minutes or until tops are golden brown in colour. Ginger Marmalade Scones: Make-up 1 quantity above scone dough.

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