Crystallized Ginger Scones
Infused with the warm, spicy-sweet kick of crystallized ginger, these Crystallized Ginger Scones are the perfect balance of tender and crumbly. Made with simple pantry staples like all-purpose flour and cold, cubed butter, these scones are elevated by the addition of chopped crystallized ginger, creating bursts of flavor in every bite. A touch of vanilla and an optional sprinkle of coarse sugar add richness and texture, making them irresistibly good. With a quick prep time of just 15 minutes and a golden bake in under 20, these scones are an indulgent treat for breakfast, brunch, or an afternoon tea. Serve them warm with a dollop of clotted cream or alongside your favorite coffee for a sophisticated, bakery-style experience at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Heavy cream
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Crystallized ginger (chopped)
- 2 tablespoons Coarse sugar for topping (optional)
Instructions
Preheat your oven to 400°F (200°C), and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with small pea-sized bits.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the flour and butter mixture. Stir until the dough just begins to come together.
Gently fold in the chopped crystallized ginger, being careful not to overmix the dough.
Turn the dough out onto a floured surface and gently knead it until it holds together (about 5-6 turns). Pat the dough into a round disc approximately 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. For an optional touch, sprinkle coarse sugar on top for sweetness and crunch.
Bake the scones in the preheated oven for 16-18 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, paired with tea, coffee, or a dollop of clotted cream.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 360.6 g | 131% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 167.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 176 mg | 14% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
