Ginger Cream Scones

Makes 1 dozen scones
2 cups unbleached flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup finely diced crystallized ginger
1 1/3 cups heavy cream
1 teaspoon vanilla extract
Milk for glazing

1. Place the oven rack in the top third of the oven. Preheat the oven to 400 degrees. Lightly butter a baking sheet.
2. In a large bowl thoroughly combine the flour, sugar, baking powder, salt and crystallized ginger.
3. Mix the cream and vanilla together, then pour into the flour mixture. Stir with a large spoon just until the dough is evenly moistened. Lightly flour a work surface and place the dough on it. Knead 1 or 2 times, then pat into a 3/4 inch thick disk. Cut the disk into 12 triangles. Place the scones on the baking sheet and brush the tops lightly with some milk.
4. Bake 15 minutes, or until the scones are lightly golden. Cool until slightly warm or at room temperature before serving.

3 Responses to Ginger Cream Scones

  1. Leon says:

    Dear Sara: this is a fabulous recipe. I have made these scones over and over again. My favorite is candied Ginger but I have used macadamia and white chocolate, cranberries and pecans, butterscotch and hazelnuts, sultanas and walnuts – always delicious. My friends beg me to make them all the time and I happily do so because the recipe is so easy. I love it.

  2. Ayala Lord-Taylor says:

    Hi Sara,
    Scones without eggs, and butter???
    How does it work?

    • moulton says:

      They are pretty rich without butter but go ahead and top with butter and serve with eggs if you want, all the better.

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