Candied Ginger Scones Recipes

LEMON-GINGER SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

CANDIED GINGER SCONES

Steps:

• In a large bowl combine all of your dry ingredients. Whisk them together well. Candied ginger rocks my socks. A hint for chopping it, take out the pieces you need and let them air dry for a while. They won't stick together as much and end up lovely like below.
• Mix your sour cream and baking soda together and let it poof up.
• Cut your butter into the flour mixture well.
• Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn out onto a floured surface.
• Roll your dough into a log like below. Then cut the log into three pieces. Take each of those three pieces and turn them onto their cut side. Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles. Then slice each circle into 6 pieces.
• Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous. And make a pot of tea right about now, sit down and have one hot from the oven.

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

GINGER SCONES

Steps:

• Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°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.

CANDIED GINGER SCONES

Steps:

• Preheat oven to 400 F (200 C)
• In a mixing bowl, combine flour, sugar, baking powder, soda, and salt
• Cut the butter into the flour mixture with a pastry blender or two knives until pea sized. Using your hands to blend the butter in would warm the butter, and you'd lose some of the flaky layers in your scones.
• Mix in the ground ginger and candied ginger until well distributed
• Combine the buttermilk and vanilla, pour over dry ingredients
• Using a spatula or wooden spoon, gently mix just until the dry ingredients are moist and come together
• Scrap the dough onto a lightly floured surface, knead just to combine
• Shape the dough into a 7 inch (18 cm) circle
• Cut into eight wedges with a lightly floured knife or bench scrapper
• Line a baking sheet with parchment paper
• Arrange the wedges, 2 inches (5 cm) apart on the prepared pan
• Bake for approximately 18 minutes, until golden brown
• Cool for 15 minutes before serving

CRYSTALLIZED GINGER SCONES

Steps:

• Preheat an oven to 350ºF. Lightly grease a scone pan.
• In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
• In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
• Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
• Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.

CRANBERRY GINGER SCONES

Steps:

• Preheat oven to 425.
• Line a baking sheet with parchment paper.
• NOTE: If you don't own a food processor, make these scones as you would make biscuits!
• In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
• Add the heavy cream. Pulse until the dough comes together.
• Add the ginger and cranberries, and give a quick pulse.
• Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
• Place onto a baking sheet, with space between each one.
• Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
• Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.

GINGER PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix all of the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, powdered ginger, and candied ginger) together in a bowl.
• In a separate small bowl mix together the sour cream, whipping cream, egg and vanilla extract with a fork until combined.
• Cut the cold butter into small pieces - I generally cut the butter stick in quarters and then cut those into little pieces 1/4 inch or smaller.
• Add the butter pieces to the flour mixture and use your fingers or a pastry blender to work the butter pieces into the flour, making sure each piece is coated in flour.
• Add the cream and egg mixture to the flour and butter mixture and stir with a spoon until just combined.
• Add the diced peaches and gently mix with your hands until just combined, trying not to handle the dough too much.
• Place the dough on a floured surface and gently pat into an 8-inch round shape. With a knife, cut the dough into 8 wedges.
• Transfer the wedges to the parchment-lined baking sheet and sprinkle the scones with the Turbinado or granulated sugar.
• Bake for 14 to 18 minutes until golden brown.
• Cool for 10 minutes on a wire rack before eating.

GINGER PECAN SCONES

Steps:

• Line a large cookie sheet with parchment paper.
• In a large bowl, mix the flour, sugars, baking powder, salt and ground ginger.Chop the candied ginger into small pieces and set a side.
• In a large measuring cup, mix the egg and heavy cream until fully incorporated, place the cup in the refrigerator.
• Cut the butter into small pieces and add it to the flour. Using a fork or a pastry knife cut the butter into the flour mixture until the flour is fully coated with the butter and the flour resembles wet sand.
• Add the chopped pecans and chopped candied ginger and mix to distribute.
• Slowly add the heavy cream 1/4 cup at a time and stop to mix the dough. Once the dough forms a ball that is barley moist, stop adding the heavy cream. You may not need to add the full amount.
• Shape the dough into a 6" square and 3/4" thick. Cut the dough in the middle vertical way and horizontal way, you will have 4 squares. Cut each square from corner to corner diagonally to form triangles.
• Place the pan with the scones on it in the refrigerator, or freezer and heat the oven to 375F.
• Once ready to bake, brush the scones with any of the cream leftovers you might have and bake for 15-18 minutes. The scones are ready when the bottom is golden brown and the top is lightly golden.

CANDIED GINGER PEACH SCONES

Steps:

• Preheat the oven to 400ºF.
• Using a hand-held electric mixer, stand mixer fitted with the paddle attachment, or a food processor fitted with the steel blade combine the flour, sugar, and baking powder and process to mix. Add the butter and lemon zest and pulse until the mixture resembles a fine meal.
• In a large bowl, stir the ginger and peaches into the flour and butter mixture. Add ¾ cup of the cream and stir gently until combined.
• Transfer the dough to a 10-inch cast-iron skillet and pat it out until it covers the bottom of the skillet in an even layer.
• Brush the top with the remaining tablespoon of cream and then sprinkle the raw sugar over the top.
• Bake in the preheated oven for about 35 minutes, until the top begins to brown. Let cool in the pan for a few minutes before slicing into wedges. Serve warm or at room temperature.

SPICY GINGER SCONES

Steps:

• In a large bowl, combine the biscuit mix, sugar, cinnamon, ginger and nutmeg. Stir in cream just until moistened. Stir in raisins and ginger. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Brush tops lightly with additional cream; sprinkle with additional sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

GINGER SCONES

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
• In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
• Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
• Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
• Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
• Brush the tops with the remaining cream.
• Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

TEAISM GINGER SCONES

Steps:

• Preheat the oven to 450 degrees F.
• You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.

GINGER SCONES

Steps:

• Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
• Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)