Cinnamon Sour Cream Scones With Candied Ginger Recipe 465

facebook share image   twitter share image   pinterest share image   E-Mail share image

CANDIED GINGER SCONES



Candied Ginger Scones image

Crisp, light, and tender, these scones are an amazing breakfast treat!

Provided by Lois Britton

Categories     Breakfast

Time 40m

Yield 8

Number Of Ingredients 10

2 1/4 cups flour (284 g)
1/4 cup sugar (57 g)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons very cold unsalted butter, cut into 6 pieces (113 g)
1/2 teaspoon ground ginger
1/4 cup chopped candied ginger (35 g)
3/4 cups buttermilk (175 ml)
1 teaspoon vanilla extract

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

CANDIED GINGER SCONES



Candied Ginger Scones image

Amazing gingery scones.

Provided by Karlynn Johnston

Categories     Breakfast

Time 34m

Number Of Ingredients 9

1 cup sour cream
1 teaspoon baking soda
4 cups flour
1 cup white sugar
1/3 cup chopped candied ginger
1 cup margarine
1 egg
2 teaspoons baking powder
1 tablespoon ginger

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.

Nutrition Facts : Calories 272 kcal, Carbohydrate 35 g, Protein 3 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 204 mg, Sugar 13 g, ServingSize 1 serving

SOUR CREAM SCONES



SOUR CREAM SCONES image

A light and delicious sour cream scone

Provided by Yvonne Pratt

Number Of Ingredients 13

2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 TBS baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup cold, unsalted butter (cut into cubes)
1/2 cup full fat sour cream
1/4 cup whole milk or cream
1 large egg, beaten
1 cup confectioner's sugar
1 TBS whole milk or cream
1/2 tsp pure vanilla
sanding sugar, optional

Steps:

  • Preheat the oven to 400 °.
  • In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
  • Add the cold butter to the flour and toss to coat.
  • Using your thumbs and fingers shingle the butter into the flour as directed in the post.
  • In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
  • Make a well in the dry ingredients and add the egg /sour cream mixture.
  • Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
  • Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
  • Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
  • Chill the wedges for 30 minutes in the refrigerator.
  • Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
  • When the scones are done cool them completely on a wire rack.
  • Make a glaze.
  • Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
  • Drizzle on top of the cooled scones.
  • Sprinkle sanding sugar over the scones liberally.
  • Serve with butter and jam or lemon curd.

GINGER SCONES



Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

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.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g

GINGER SCONES



Ginger Scones image

Provided by Nancy Silverton

Categories     Bread     Food Processor     Ginger     Breakfast     Brunch     Bake     Mother's Day     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 8 scones

Number Of Ingredients 8

Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the 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.

PUMPKIN GINGER SCONES WITH CINNAMON CHIPS



Pumpkin Ginger Scones With Cinnamon Chips image

This is a delicious flavorful scone that is good at any time of year, not just in the fall and winter. Enjoy for breakfast, with tea or coffee or even for dessert. Makes a good gift, too. Just made them again for a friends birthday (1/09) and mmmmm forgot how I love them so much.

Provided by Cherylleem

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 14

1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter
1 egg
1/2 cup canned pumpkin
1/4 cup sour cream
2 tablespoons crystallized ginger, finely chopped (1/2 teaspoon freshly grated ginger can be substituted)
1 cup cinnamon baking chips
2 tablespoons butter, melted
2 -4 tablespoons sugar

Steps:

  • Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
  • Cut 5 Tbsp butter into dry ingredients until crumbly.
  • In separate bowl combine the egg, pumpkin, sour cream and ginger.
  • Add wet ingredients to dry ingredients and mix well.
  • Mix in cinnamon chips.
  • Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
  • Divide dough in half and form each half into a 1/2 inch thick circle.
  • Cut each circle into 8 wedges.
  • Brush wedges with melted butter and sprinkle with sugar.
  • Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.

Nutrition Facts : Calories 146.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 26.9, Sodium 227.9, Carbohydrate 20.8, Fiber 0.7, Sugar 8.2, Protein 2.2

CINNAMON-SOUR CREAM SCONES WITH CANDIED GINGER RECIPE - (4.6/5)



Cinnamon-Sour Cream Scones with Candied Ginger Recipe - (4.6/5) image

Provided by OralW

Number Of Ingredients 16

PULSE:
2 3/4 cups all-purpose flour
6 Tbsp granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp each baking soda and table salt
ADD:
1 stick cold unsalted butter cubes (8 Tbsp)
3/4 cup finely chopped candied ginger
1 cup sour cream
1 egg, lightly beaten
COMBINE:
4 tsp coarse sugar
1/4 tsp ground cinnamon
BRUSH:
1 egg beaten with 1 Tbsp water

Steps:

  • 1. Line a baking sheet with parchment paper and lightly flour a work surface. 2. Pulse together flour, granulated sugar, baking powder, 1 tsp cinnamon, baking soda, and salt in a food processor until combined. 3. Add butter; pulse until pieces are pea-sized, then pulse in ginger. Add sour cream and 1 egg; pulse mixture just until dough ball forms. 4. Transfer dough to prepared work surface and shape into a 8-inch round, 1-inch thick. Cut dough into eight wedges; transfer to prepared baking sheet, spaced at least 1-inch apart. 5. Combine coarse sugar and 1/4 tsp cinnamon. 6. Brush tops of scones with egg wash; sprinkle with cinnamon sugar. FREEZE scones, lightly covered, at least 30 minutes or overnight. 7. Preheat oven to 375 degrees. 8. Bake scones until golden and set, about 25 minutes; transfer to a cooling rack and let cool briefly.

More about "cinnamon sour cream scones with candied ginger recipe 465"

GINGER CREAM SCONES RECIPE & SPICES - THE SPICE HOUSE
Preheat oven to 425 degrees. 2. In a large bowl, whisk together the dry ingredients. 3. Add the whipping cream. 4. Mix with a spatula, and once the cream has been well incorporated, knead lightly against the sides of the bowl …
From thespicehouse.com


APRICOT GINGER SCONES - YES TO YOLKS
Apr 16, 2014 For the Scones: Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground ginger. Using a pastry blender, …
From yestoyolks.com


EASY CINNAMON SCONES RECIPE - DINNER, THEN DESSERT
Apr 11, 2024 Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon and salt to a large food processor. Pulse a couple of times to "sift". Add butter …
From dinnerthendessert.com


GINGER SCONES RECIPE | HOW TO MAKE GINGER SCONES
Apr 28, 2017 Step 5. Pat out to a round 2cm thick, there is no need to use a rolling pin. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to …
From bakingmad.com


TRIPLE GINGER SCONES - BOOZY BAKING
Jun 3, 2023 In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, and freshly grated ginger. Mix until combined. Get your butter out of the freezer …
From boozybaking.com


CREAM SCONES - FOOD & WINE
Aug 2, 2023 Transfer baking sheet to refrigerator to chill while oven heats, or up to 6 hours. Heat oven to 375°F. Bake scones 20 to 25 minutes, until firm and lightly browned on top. Cool on baking sheet ...
From foodandwine.com


GINGER SCONES (ZINGERMAN'S LEGENDARY RECIPE)
Apr 14, 2023 Preheat the oven to 400F. In a large bowl, whisk to combine the flour, sugar, baking powder, salt, and ground ginger. Add the butter cubes to the mixture, and quickly cut the butter into the flour mixture using a pastry blender …
From fifteenspatulas.com


GINGER SCONES FROM LA BREA BAKERY - FOOD LIBRARIAN
Feb 18, 2010 Using one hand, draw in the dry ingredients, mixing until just combined. (Do not overmix!!) Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly …
From foodlibrarian.com


CINNAMON GINGER SCONES - YOU'D NEVER KNOW THEY …
Dec 17, 2016 Combine the cassava flour, tapioca starch, cinnamon, baking soda, salt, crystalized ginger, and butter in a food processor. Turn it on and process for about 10-15 seconds, so the mixture is the texture of coarse …
From zenbelly.com


TRIPLE-GINGER SCONES - THE SPICE OF YOUR LIFE
Mar 21, 2022 Combine the flour, sugar, baking powder, cardamom, and ginger in the bowl of a food processor. Pulse to combine. 3 cups flour, ⅓ cup sugar, 1 tablespoon baking powder, 1 …
From thespiceofyourlife.com


GINGER SCONES RECIPE - KING ARTHUR BAKING
Brush the scones with the egg wash and garnish with coarse sugar. Bake the ginger scones for 18 to 22 minutes on the top rack, rotating after 14 minutes, until they're light gold and firm to the touch. Remove the ginger scones from the …
From kingarthurbaking.com


PEAR & GINGER SCONES RECIPE ON FOOD52
Nov 10, 2014 Directions. Adjust oven rack to center of the oven and heat to 425 F°. Line a baking sheet with parchment paper. Whisk buttermilk, crème fraîche and egg together in a liquid measuring cup. Remove 2 tablespoons of the …
From food52.com


DARK CHOCOLATE & GINGER SCONES WITH SWEET CINNAMON …
Dec 17, 2014 ½ teaspoon ground ginger. 1 stick of butter, very cold and cut into small cubes. ½ cup sour cream, cold. 1 egg, beaten. 3 tablespoons finely chopped candied ginger. ½ cup dark chocolate chips or chunks. Egg wash. …
From yestoyolks.com


FALL SCONES WITH A DASH OF CINNAMON - 31 DAILY
Oct 28, 2024 Save Recipe Print Gluten-free Maple-Bacon Scones Serves: 12 Ingredients 3 strips applewood-smoked uncured bacon 3 cups gluten-free all-purpose baking flour blend* 3 …
From 31daily.com


Related Search