Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the bakery.
Ingredients
产量:8烤饼
Step 1
Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Brush the tops with the remaining cream.
Step 7
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
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Reviews (174)
Back to TopThis is the best scones recipe! I’ve been using this recipe for years. I use 1 cup of whole wheat flour and 1 ¼ cup of white flour. I use 4 ounces of butter, whole milk instead of heavy cream, and the zest of a whole lemon. I add 1 T. ground ginger, ¼ t. cardamom, ¼ t. cinnamon, and 1 T. grated fresh ginger. I make 2 rounds, ¾” thick. Then, I cut the rounds into 6 pieces each. Sometimes, I will add ¼ t. vanilla and 1 T. lemon juice. I call these Triple Ginger Scones.
Lita Sue
SW Colorado
8/7/2022
This is such a good recipe! I make these frequently and they come out perfectly every time! I've started just zesting the entire lemon, as a little more lemon zest only seems to enhance the overall flavor, and I don't roll or knead, but rather, just pat it all into a rectangular shape, about 3/4" - 1" thick. It's true they don't rise much, but they are tender and so delicious!!! This is a go to recipe for me and has been for years!
donnamstev
Indiana
6/21/2020
These scones were delicious! Easy to make and everyone raved about them. 2 days later they were still not dried out. Can't wait to try it again - maybe this time with almonds. Definitely a recipe to add to my favorites.
Anonymous
Florida
1/28/2017
Delicious! I was a little worried that much ginger might be a bit overpowering, but it wasn't. I used crystallized ginger, 1 1/4 c. whole wheat pastry flour and 1 cup unbleached all purpose, 4 tbl of "vegan buttery sticks" for 4 tbl of the butter (only had 1 stick of butter), and sprinkled some demerara sugar on top. After kneading I shaped the dough into a rectangle and cut it into triangles rather than using a cutter. Made about 12. Unlike some scones which get too dense/dry for my taste, these. were a bit lighter and sufficiently moist.
lyn6
Arlington, VA
10/17/2016
This is a great recipe! I have made it many times. I substitute buttermilk for the cream, which I prefer. This time I didn't have lemons so I used lime zest and a little extra sugar in the dough. I sprinkle demerara sugar on top before baking. I also make them small and simply drop them onto the cookie sheet instead of rolling and cutting. The key to tenderness is not overmixing. I often take half of the dough and freeze it. That way we can have fresh baked scones more often than I feel like making the dough!
sandy310
woodland hills, ca
7/19/2014
These are wonderful read all the reviews and only used 1 stick of butter and the zest of a whole lemon as suggested. At 16 minutes they weren't completely baked so I baked them for another 5 minutes and they were perfect. Had one right away with Trader Joes lemon curd and a cup of tea - Heaven!!
2skiers
vermont
3/11/2014
我做了这么多,现在很多次。有一件事我do differently is that I add a ginger glaze as well, for a final umph. I grate lots of fresh ginger and squeeze all the juices from the pulp into a powdered sugar glaze (powdered sugar, add milk slowly until you hit a good glaze consistency). If I'm going for lots of extra kick, I'll chop up the pulp as finely as possible and throw some of that into the glaze as well. The scones are great by themselves, but even better with the added ginger glaze!
starr2882
Minneapolis, MN
2/5/2014
disregard the precious comment please after rereading it I found it and low and behold it is exactly what is did. Up to early this, morning !
gailgleason
12/15/2013
one might want to reread the instructions, and then make the correction re the ginger¿ you have it being chopped and measured, but the inexperienced baker might not know what to do with it¿...
gailgleason
Rockport Maine
12/15/2013
Amazing! Oy, this is a good reason to have butter in your freezer at all times. (not a euphemism.) Toot a bit of time, but was really great. I made a lot more than 8 scones though...definitely not complaining.
reginadm
Washington, DC via Pittsburgh, PA
1/13/2013
Love this recipe and make them all the time! My family, friends and neighbors love them also!
EPSweeney3
Hartford, CT
1/11/2013
I used tangerine zest instead of lemon, and added diced figs and some cinnamon and they turned out delicious!!! Even my husband who does not care for scones or candied ginger loved them. I had some homemade mango preserves that I put on top, YUM!
smurfett_333
Guam
1/11/2013
Simple, easy to make quickly. Always a hit at my house for all ages at all times of day.
johnthecookatlanta
4/19/2012
我跟着食谱非常密切,这是the first time I had made these. I was trying to replicate the delicious lemon ginger scones from Ula Cafe in Jamaica Plain. These came pretty close, but I would put even more than the 2 tsp I used of lemon zest in next time (rather than the one called for)and maybe a little lemon juice. I used all cake (pastry) flour and I made a thin glaze from lemon zest, juice and a little powdered sugar to spoon over them when they were done and it really added an extra zing! I would try the suggestions of using less butter and substituting half and half or milk to get the calories down another time, just to see how they come out, but the original is so yummy and tender, I think I might be disappointed!
Anonymous
Boston
1/28/2012
These are just wonderful, I followed the recipe exactly, I used my Cuisinart to cut in the butter, go slowly until it is a little smaller than a pea. If you want to make ahead because you have limited time, you can mix the dry ingredients, cut in the butter put in plastic gallon bag and then measure the lemon zest place in small baggie then chop the ginger put in a small baggie. Refrigerate them all(I put the two smaller baggies in the gallon bag). The morning you need them simply mix the three ingredients with the heavy cream, follow the rest of the directions. You can make this up to a week ahead and it is still great! Also I make small scones in a wedge size, people are so weight conscious and these are not low calorie.
pconlinadams
Potomac, Maryland
12/23/2011
