Ginger Scones Recipes

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LEMON-GINGER SCONES



Lemon-Ginger Scones image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 10

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/3 cup crystallized ginger, diced small
1 teaspoon grated lemon zest
Sanding sugar (optional)

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.

Nutrition Facts : Calories 445 g, Fat 25 g, Fiber 1 g, Protein 6 g, SaturatedFat 15 g

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



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.

TEAISM GINGER SCONES



Teaism Ginger Scones image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cake flour
1 tablespoon sugar
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
4 tablespoons unsalted butter, cut in pea size cubes
2 ounces chopped, crystallized or candied ginger
3/4 cup milk
1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash

Steps:

  • Preheat the oven to 450 degrees F.
  • You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.

WHOLE-WHEAT GINGER SCONES



Whole-Wheat Ginger Scones image

Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 35m

Yield 12 scones

Number Of Ingredients 9

2 cups (250 grams) whole-wheat pastry flour
1 tablespoon (15 grams) raw brown sugar
2 teaspoons (7 1/2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (2 grams) salt
6 tablespoons (85 grams) coconut oil
2/3 cup (155 grams) buttermilk
1 tablespoon agave nectar or mild honey
1/2 cup (70 grams) finely diced candied ginger

Steps:

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
  • Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
  • Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
  • Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 8 grams

LEMON-FILLED FRESH GINGER SCONES



Lemon-Filled Fresh Ginger Scones image

Lemon curd nestles between layers of ginger-spiked scones for a pungent treat, especially when warm from the oven!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup firm butter or margarine
2/3 cup buttermilk
1 tablespoon grated gingerroot
1/2 cup lemon curd
Coarse or granulated sugar, if desired

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet.
  • Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
  • Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
  • Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg

GINGER SCONES



Ginger Scones image

Make and share this Ginger Scones recipe from Food.com.

Provided by spatchcock

Categories     Scones

Time 36m

Yield 8 scones

Number Of Ingredients 7

2 1/4 cups unbleached pastry flour (I used unbleached all-purpose flour)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon, zest of (about 1/2 lemon)
3/4 cup 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°.
  • 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.
  • (I used my$10 hand mixer, though, and it worked fine!) 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.

ORANGE GINGER SCONES



Orange Ginger Scones image

A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
4 tablespoons sugar, divided
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup sour cream
1 large egg
1-1/2 teaspoons grated orange zest

Steps:

  • In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERY BUTTERMILK SCONES



Gingery buttermilk scones image

A teaspoon of ground ginger adds warmth to classic scones - try with homemade Rhubarb & ginger jam and clotted cream

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 20m

Yield Makes 12

Number Of Ingredients 7

450g self-raising flour , plus extra for dusting
1 tsp ground ginger
100g unsalted butter , chilled, diced
75g caster sugar
250ml buttermilk
1 egg white , lightly beaten
1 tbsp granulated sugar

Steps:

  • Heat oven to 220C/200C fan/gas 7. Sieve the flour, ginger and a pinch of salt into a large mixing bowl. Add the butter and cut into the mixture using a round-ended knife. Then use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar and mix to combine.
  • Make a well in the middle, add the buttermilk and stir in using the knife again. Once it comes together, use your hands to bring the dough into a ball. Tip out onto the work surface and very lightly knead for 30 secs until almost smooth.
  • Lightly dust the work surface with flour and roll or flatten the dough into a square roughly 2cm thick. Using a long knife, trim the edges, then cut the dough into 6-7cm squares. Arrange the squares on a baking sheet, brush the tops with the beaten egg white, sprinkle with granulated sugar and bake on the middle shelf of the oven for about 10 mins until well risen and golden brown. Serve warm with Rhubarb & ginger jam and clotted cream.

Nutrition Facts : Calories 225 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium

VANILLA-GLAZED GINGER SCONES



Vanilla-Glazed Ginger Scones image

Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/4 cup packed light brown sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
6 tablespoons cold butter
3/4 cup heavy whipping cream
1 large egg, room temperature
1/4 cup molasses
1 tablespoon maple syrup
GLAZE:
1 cup confectioners' sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Dash salt
1/4 cup finely chopped crystallized ginger

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.

Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERBREAD SCONES



Gingerbread Scones image

These gingerbread scones are great right out of the oven but they really are best the next day. We prefer ours fairly plain but feel free to add a glaze of your choice. Enjoy!

Provided by Bren

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup cold butter
½ cup skim milk
¼ cup fancy molasses
½ tablespoon raw sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
  • Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
  • Bake in the preheated oven until golden brown, 17 to 20 minutes.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 36.9 g, Cholesterol 30.8 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 7.4 g, Sodium 219.2 mg, Sugar 10.4 g

GINGER SCONES



Ginger Scones image

Categories     Bread     Cake     Milk/Cream     Ginger     Breakfast     Brunch     Bake     Quick & Easy     Lemon     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 7

2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small pieces
3/4 cup plus 2 tablespoons whipping cream
2/3 cup diced crystallized ginger

Steps:

  • Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
  • Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)

SMALL WORLD COFFEE'S GINGER SCONES WITH CARDAMOM



Small World Coffee's Ginger Scones with Cardamom image

This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 scones

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cardamom pods, crushed and inner seeds ground
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/4 cup crystallized ginger, chopped in 1/4-inch pieces
3/4 cup sour cream
1/2 cup sugar
4 teaspoons sugar
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.
  • Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.
  • Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.
  • In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.

LEMON GINGER SCONES



Lemon Ginger Scones image

Make and share this Lemon Ginger Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped into small pieces
1 large lemon, zest of
2/3 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
  • Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
  • Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

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From rachaelrayshow.com
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LEMON AND STEM GINGER SCONES - WAITROSE
Method. 1. Preheat the oven to 200˚C, gas mark 6. Mix the flour, sugar and salt in a large bowl. Add the butter and, using your fingers, work in until it reaches a breadcrumb consistency. Stir …
From waitrose.com
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CRYSTALLIZED GINGER SCONES | WILLIAMS SONOMA
2015-07-11 Preheat an oven to 350ºF. Lightly grease a scone pan. In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the …
From williams-sonoma.com
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CHERRY-GINGER SCONES RECIPE | BON APPéTIT
2012-01-16 Arrange racks in upper and lower thirds of oven and preheat to 350°. Line 2 large baking sheets with parchment paper. Whisk both flours, 3/4 cup sugar, baking powder, and …
From bonappetit.com
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BEST GINGER SCONE RECIPE - HOW TO MAKE FLAKY GINGER SCONES
2018-12-20 Prepare: Position an oven rack in the top third of the oven. Preheat the oven to 425°F. Lightly grease a 13x18-inch sheet pan, or line it with parchment paper. Weigh and chill …
From food52.com
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FRESH RASPBERRY GINGER SCONES RECIPE - DELISHABLY
Preheat the oven to 375 °F. Rinse and pick over the raspberries and set them in a wire sieve lined with two layers of paper towel to drain. Mix them around in the paper towel-lined sieve very …
From delishably.com
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GINGER-PECAN SCONES RECIPE | BON APPéTIT
2011-03-06 Step 1. Preheat oven to 425°F. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large …
From bonappetit.com
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GINGER CRANBERRY SCONES RECIPE | QUAKER OATS
Cooking Instructions. Heat oven to 400°F. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with …
From quakeroats.com
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RHUBARB & GINGER SCONES | THE ENGLISH KITCHEN
2022-06-04 Line a baking sheet with baking paper. Set aside. Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and …
From theenglishkitchen.co
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LEMON GINGER SCONES - JOYOFBAKING.COM *VIDEO RECIPE*
Soda Scones (Irish) Lemon Ginger Scones: Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper. In …
From joyofbaking.com
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SCONES WITH GINGER - EASY RECIPE - PENNY'S RECIPES
2020-05-21 Preheat the oven to 200 degrees C. Sift the flour into a large bowl. Add the baking powder and stir well. Rub the butter into the flour with your fingertips, until it looks like fine …
From pennysrecipes.com
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GINGERBREAD SCONES - KITCHEN CONFIDANTE®
2020-12-23 For the Scones. In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Using a pastry cutter, cut the butter into the flour mixture, …
From kitchenconfidante.com
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GINGER AND PEAR SCONES RECIPE - HOME STRATOSPHERE
2021-01-11 Instructions. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Use a fork or a wire whisk to thoroughly combine the dry …
From homestratosphere.com
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STEM GINGER SCONES - JULES OF THE KITCHEN
Make scones: 01 Sift the flour, baking powder and ground ginger into a large bowl. Add a pinch of salt (optional). Add the butter and cut into the flour with two flat bladed knives. When ready …
From julesofthekitchen.com
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CAFE STYLE LEMON-GINGER SCONES — EMMA CURRENS
Preheat the oven to 375 degrees with the rack arranged in the middle of the oven. In a large bowl, add the sugar and lemon zest. Rub the sugar and lemon zest together with your fingers and …
From emmacurrens.com
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APRICOT GINGER SCONES RECIPE : OPTIMAL RESOLUTION LIST
The two recipes in this Instructable, a cranberry lemon scone, and an apricot orange ginger scone, are two of my favorites and will One is a cranberry lemon scone, and the other is a …
From recipeschoice.com
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CANDIED GINGER SCONES - THE KITCHEN MAGPIE
2020-08-20 Cut your butter into the flour mixture well. Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn …
From thekitchenmagpie.com
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Top Asked Questions

How to make ginger scones with frozen butter?
A light and buttery scone with a good hit of ginger flavor. 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.
What are the ingredients in a ginger and pear Scone?
Our recipe for Pear and Ginger Scones is fruity, slightly sweet, and flavored with the spices of cinnamon, ginger, and allspice. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
What's the best way to make scones?
A teaspoon of ground ginger adds warmth to classic scones - try with homemade Rhubarb & ginger jam and clotted cream Heat oven to 220C/200C fan/gas 7. Sieve the flour, ginger and a pinch of salt into a large mixing bowl.
How long do you cook gingerbread scones in the oven?
The milk will help the sugar stick and the sugar will give a nice crunchy topping to these gingerbread scones! Cut into 8 wedges. Bake at 425 F for 17-20 minutes, until risen and golden brown. Add the optional icing, and devour these scones with a cup of hot coffee or tea.

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