Ginger Scones the Inn at Little Washington
Transport yourself to the elegant charm of The Inn at Little Washington with these delightful Ginger Scones, a perfect balance of rustic warmth and gourmet sophistication. Infused with the spicy-sweet allure of ground and crystalized ginger, these tender scones are brought to life with rich heavy cream and a hint of vanilla. The cold, cubed butter ensures a flaky crumb, while raw sugar sprinkled on top adds a subtle crunch and caramelized sweetness. Ready in just 30 minutes, these scones are an effortless yet luxurious treat, ideal for breakfast, afternoon tea, or a special occasion brunch. Serve them warm, paired with clotted cream or a dollop of your favorite jam, to savor every buttery, ginger-kissed bite.
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
- 1 tablespoon baking powder
- 0.25 cup granulated sugar
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.33 cup crystalized ginger, finely chopped
- 0.67 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar (for sprinkling, 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, baking powder, granulated sugar, ground ginger, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs.
Stir in the finely chopped crystalized ginger, ensuring it is evenly distributed.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently with a fork until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface, and gently knead it a few times until it forms a cohesive ball.
Pat the dough into a circle about 1 inch thick. Cut the dough into 8 wedges for classic triangular scones or use a round cutter if you prefer.
Transfer the scones to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with a little heavy cream and sprinkle with raw sugar if desired for added texture and sweetness.
Bake in the preheated oven for 13-15 minutes, or until golden brown and cooked through.
Remove the scones from the oven and allow them to cool for a few minutes before serving. Enjoy warm with butter, clotted cream, or jam.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 58 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.
