Ginger Cream Scones
Delight your taste buds with these irresistibly tender Ginger Cream Scones, a perfect balance of spice and sweetness that’s sure to impress at any brunch or afternoon tea. Infused with the warm, fragrant kick of ground, fresh, and candied ginger, these buttery scones are a unique upgrade to the classic recipe. Made with heavy cream for an extra-rich texture and crowned with a golden, crisp top—thanks to an optional egg wash and sprinkle of demerara sugar—they’re as visually stunning as they are delicious. Pair these easy-to-make scones with clotted cream or your favorite jam for an elegant treat that’s ready in just 30 minutes. Whether you’re hosting guests or enjoying a quiet morning, this recipe is a guaranteed crowd-pleaser.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground ginger
- 0.5 cup Unsalted butter, cold and cubed
- 0.25 cup Candied ginger, finely chopped
- 1 teaspoon Fresh ginger, grated
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg (optional, for egg wash)
- 2 tablespoons Demerara sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground ginger.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the candied ginger and grated fresh ginger to distribute evenly.
In a small bowl, mix the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and gently stir until a rough dough begins to form. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a round disk about 1 inch thick.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like a pie.
Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
If using, whisk the egg with a tablespoon of water to create an egg wash, and lightly brush the tops of the scones. Sprinkle with demerara sugar for a sweet, crunchy finish.
Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown on top and feel firm to the touch.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with clotted cream, butter, or jam.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 44 mg | 1% | |
*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.
