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Ginger Scones

Ginger Scones
  • Meal


  • Cusine



3 cups all purpose flour

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup candied ginger

1 tablespoon lemon zest

1 tablespoon grated fresh ginger

3/4 cup buttermilk*

10 tablespoons unsalted butter, melted

1 tablespoon coarse sugar for sprinkling on top


Preheat oven, prepare baking sheet: Preheat oven to 400 degrees F (or 200 degrees C). Line a large baking sheet with parchment paper. Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed. Add butter, buttermilk: Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy. Form into wedges: Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar. Bake: Bake at 400 degrees F (or 200 degrees C) for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag.