- 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
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
Yield Makes 6
Number Of Ingredients 10
- 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
LEMON GINGER SCONES
- 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.
GINGERY BUTTERMILK SCONES
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
Yield Makes 12
Number Of Ingredients 7
- 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
PUMPKIN GINGER SCONES
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
- Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
- Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
- Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
- Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
- While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.
Nutrition Facts : Calories 363 calories, Carbohydrate 52.7 g, Cholesterol 54.6 mg, Fat 15.2 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 277.7 mg, Sugar 25.2 g
VANILLA-GLAZED GINGER SCONES
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
Yield 12 servings.
Number Of Ingredients 17
- 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.
TEAISM GINGER SCONES
- 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.
- 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.
- 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.)
More about "ginger scones recipes"
MASTER SCONES RECIPE - SALLY'S BAKING ADDICTION
4.9/5 (464)Category Breakfast
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
ZINGERMAN’S GINGER SCONES - FIFTEEN SPATULAS
4/5 (2)Total Time 28 minsCategory Breakfast, BrunchCalories 312 per serving
- Add the butter cubes to the mixture, and quickly cut the butter into the flour mixture using a pastry blender or your fingertips, until you get pea-sized pieces of fat. Stir in the crystallized ginger.
- Make a well in the center of the dry ingredients, then pour the heavy cream into the well. Using a fork, gently mix the cream into the dry ingredients. The dough will look very shaggy.
ORANGE GINGER SCONES WITH CRèME ... - BLOSSOM TO STEM
Reviews 16Calories 367 per servingCategory Breakfast
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Add the flour, baking powder, sugar, nutmeg, orange zest, and salt to a large mixing bowl and whisk together.
- Add the butter cubes and toss with the flour, then smash butter cubes with your fingers and rub them into course crumb-sized pieces. Stir in the heavy cream until a thick dough forms. All the flour should be moistened, but the dough shouldn't be sticky. Turn it out onto your parchment lined baking sheet, pat into a 9-inch circle, and cut into 8 wedges with a sharp knife. Arrange the wedges around the baking sheet, leaving at least an inch between them. Bake for 20 minutes until golden brown. Cool on a wire rack for 5 minutes before topping with icing.
- While the scones are baking, make the icing. Add the powdered sugar, crème fraîche, and vanilla extract to a small bowl and stir until combined. Drizzle over scones after scones have cooled for a few minutes.
GINGER SCONES - KING ARTHUR BAKING
4.7/5 (35)Calories 300 per servingTotal Time 47 mins
- Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, and ground dry spices., Add the cold butter, tossing to coat with the dry ingredients.
- Then press the butter pieces between your thumbs and forefingers into small flat pieces, or "leaves.", Add the ginger and toss to combine., In a small bowl whisk together the cream and brown sugar., Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined.
APRICOT-GINGER SCONES - KING ARTHUR BAKING
4.1/5 (10)Total Time 37 minsServings 12Calories 160 per serving
- Preheat the oven to 425°F. Line a baking sheet with parchment paper (or leave ungreased)., In a large mixing bowl, combine the flour, ground ginger, baking powder and salt., Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs., Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly., Add the buttermilk gradually, mixing gently to form a soft dough., Shape the dough into a ball and knead it briefly on a lightly floured work surface.
- Cut each round into six triangles, and transfer the triangles to the baking sheet., Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar., Bake for 12 to 15 minutes (turning the baking sheet 180° halfway through the baking time), until the scones are a light golden brown.
- Cool on a wire rack. Store for no more than 3 days., Store, well-wrapped, for 3 days, or freeze for up to one month.
GINGER AND PEAR SCONES RECIPE - HOME STRATOSPHERE
Cuisine BritishCategory Snack RecipesAuthor April FreemanTotal Time 35 mins
- 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 ingredients.
- Using a pastry blender or a fork, cut the butter into the flour mixture. Continue mixing until the mixture resembles cornmeal with tiny blobs of butter evenly distributed throughout the mixture.
- Put a doubled-over paper towel on a small plate. Place the pear halves on the paper towel and fold the paper towel around the pear halves to blot as much syrup from the pears as you can. Then unwind the paper towel from the pears and then use a paring knife to dice the pear halves into small bits.
HONEY GINGER SCONES RECIPE - WHAT'S COOKING AMERICA
Cuisine EnglishEstimated Reading Time 4 minsCategory BreakfastTotal Time 32 mins
- Preheat oven to 425 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
- In a large bowl, combine flour, sugar, baking powder, ginger, and salt; whisk together to mix. With a pastry blender or two knives, cut chilled butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir the honey and chilled heavy cream together. Add the liquid mixture to the flour mixture; stir just until mixed. When making scones, work the dough quickly and do not over mix.
LEMON AND STEM GINGER SCONES - WAITROSE
4/5 (34)Total Time 35 minsServings 6Calories 265 per serving
CLASSIC GINGER SCONES - BUDERIM GINGER
Estimated Reading Time 2 mins
GINGER SCONES RECIPE - SIMPLY RECIPES
4.9/5 (27)Category Baking, Biscuit, Ginger, SconeCuisine AmericanTotal Time 40 mins
SCONES WITH GINGER - EASY RECIPE - PENNY ... - PENNY'S …
Estimated Reading Time 2 mins
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KRIPALU RECIPE: GINGER SCONES | KRIPALU
GLAZED LEMON-GINGER SCONES RECIPE - FOOD & WINE
5/5 Category Bread Recipes, Breakfast Bread, SconesServings 8Total Time 1 hr
- Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
- On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
- In a medium bowl, whisk the confectioners’ sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.
15 BEST SCONE RECIPES - THE SPRUCE EATS
Estimated Reading Time 5 mins
- Blueberry Scones. Moist, tangy, sweet blueberry scones are a popular tea room treat. Add lemon zest to the batter to make the flavor of blueberries sing.
- Buttermilk Scones. Cream-brushed buttermilk scones have a tangy flavor that practically begs you to top them with sweet fruit preserves or lemon curd. They also make an excellent base for miniature strawberry shortcakes.
- Easy British Scone Recipe. These are the classic tea time scones enjoyed in British living rooms that taste wonderful with some butter and raspberry or strawberry jam.
- Lavender Scones. Fragrant lavender scones make an excellent bridal or baby shower treat or an elegant addition to an afternoon tea for invited guests, with lavender sprigs decorating the serving platter.
- Cheese Scones. Cheese scones are a favorite savory snack in Britain. They make a great mid-day pick-me-up, or even a light lunch when you're running between obligations.
- Vegan Berry Scones. For those following a vegan diet, these dairy-free scones are a delicious option. The secret ingredient is virgin coconut oil, which imparts the desired, light, crumbly texture you crave in scones, along with a subtle coconut-vanilla taste.
- Pumpkin Ginger Scones with Sweet Tahini Glaze. Pumpkin ginger scones slathered with a sweet, sticky, sesame-flavored glaze, are an indulgent, autumnal twist on the traditional recipe.
- Strawberry Scones. Sweet tender strawberry scones with a nutty almond flavor are an elegant idea for Mother's Day brunch and other special occasions. Prepare them just before serving with this quick 30-minute recipe.
- Glazed Lemon Cream Scones. Lemon scones make a delicious breakfast treat, but they are equally wonderful for dessert after dinner, especially when topped with tangy lemon curd.
- Vegan Chocolate Chip Scones. Chocolate chip cookie lovers, these scones are made for you! Use vegan margarine, egg replacer, and soy milk for yummy, cookie-like scones that are entirely vegan-friendly if you use dairy-free chocolate chips.
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5/5 (1)Category DessertCuisine SconesTotal Time 30 mins
GINGER SCONES - BAKING MAD
5/5 (3)Total Time 40 minsServings 4
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #breakfast #lunch #american #fall #finger-food #heirloom-historical #holiday-event #winter #rolls-biscuits #grains #dietary #christmas #new-years #seasonal #scones #comfort-food #brown-bag #quick-breads #pasta-rice-and-grains #taste-mood #to-go #number-of-servings #presentation
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Top Asked Questions
How do I make ginger ale scones?In order not to waste the beverage, I made ginger ale scones using Celia’s recipe for lemonade scones. Place the flour, cream and gingerale into a mixing bowl Mix with a spatula until the ingredients come together Bring the remaining dough together and repeat until the dough is used up Click on the links for conversions and notes.
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.
What is a Super gingery buttermilk Scone?Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. If a scone is tender on the inside, and not at all hard or dried out, does it still qualify as a scone?
How to bake gingerbread scones at 425?Brush the top of the dough circle with 1 teaspoon of milk and then sprinkle with the 1 teaspoon of sugar. 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.