Ginger Scone Recipe

This is probably my favorite scone recipe. The ginger adds what I think is the perfect zing and textural contrast.

3/4 cup heavy cream, plus extra for the tops
12 ounces unbleached all-purpose flour
2.5 ounces sugar
pinch salt
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest
6 ounces unsalted butter, cut into 1-inch cubes and frozen
4 ounces candied ginger, finely chopped into 1/4-inch pieces

Preheat oven to 400 degrees. Meanwhile, whip the cream until frothy, not quite to soft peaks. In a mixer fitted with a paddle, combine dry ingredients and stir on low to blend. Add lemon zest and butter and continue to stir until the mixture looks like corn meal. Transfer to a large bowl, add the chopped ginger and stir it in. Make a well in the center and add the cream. Fold the ingredients together until combined, then knead by hand once or twice, lightly, until the dough gathers into a ball. (If making small scones, divide the dough into two balls).

On a lightly floured board, pat the dough into disks (or a disk) about 3/4 inch thick and using a long knife, cut into wedges (cut the large disk into eight if making large scones, cut the half-size disks into six pieces each if making smaller ones). Arrange the wedges on a baking sheet and paint with additional cream. Bake for 14 – 16 minutes until slightly browned.

Makes 8 large or 12 smaller scones.

This entry was posted in American Ginger Scones, Pastry. Bookmark the permalink.

4 Responses to Ginger Scone Recipe

  1. Tracy Davies says:

    It was a Joe Pastry baking weekend. Sat = biscotti, Sun = scones

    Oh my, are the scones good! Lighter than what I have in Bath and London….and richer than the Brit versions (as you noted). I made a “verbatim” batch, and then did a batch with 50% oat flour (just used the spice grinder on some oatmeal at hand).

    The oat flour gave the scones a nice Scots feel.

    Of 24 made (2 batches), I have 1 left….the neighbors cadged the rest. :-(

    Thanks!
    Tracy in Raleigh

    • joepastry says:

      Fantastic improvisation…simply fabulous. I’m sure those scones do taste like the old country! I’m going to make a batch like that myself. Thanks for the note!

  2. Jessica sing says:

    Hey Joe,
    What other variations do you suggest? Do you think I can do blueberries?

    • joepastry says:

      Yes, but don’t try adapting this particular recipe to blueberries. Check some of Bronwyn’s sources at the end of the photo tutorial for a more standard formula. In general a dried fruit is better for a quick bread, but blueberries don’t leak all that much moisture. You should be OK.

      - Joe

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