If you like ginger, you've come to the right place—these scones are ginger-bombs! They're made with a triple dose of ground ginger, candied ginger, and grated fresh ginger, with a supporting cast of cardamom, nutmeg, and a bit of cayenne to accent the flavor and bring just a bit of heat.
What Are Scones?
Scones are a baked treat made with wheat or oatmeal, with baking soda as a leavening (rising) agent. They are usually sweet, but there are savory scones as well, and they can be made with fruit or cheese. Scones are historically served with afternoon tea in Britain. Scones can be baked in different shapes, with round and triangular being the most common.
Please Be Gentle!
You're not baking bread here, where the dough has to be well-kneaded to get the right texture. Scones are more closely related to biscuits, and you want a light, flaky dough. You'll want to work the dough as little as possible, using your hands, a fork, or a spatula. I mix my scones with a spatula, turning over repeatedly until the liquid is just incorporated into the flour.
Ingredients You'll Need
- baking powder
- ground ginger
- ground cardamom
- ground nutmeg
- cayenne pepper
- candied ginger
- fresh ginger
- heavy cream
About Baking on Baking Pans
There are a few ways to cook on a baking pan.
- You can just put the food on the pan.
- You can put a sheet of baking paper or a silicone mat on the pan and put the food on it.
- You put a baking rack, sprayed with cooking spray, on the baking pan and put the food on it. That's what I did here.
- You can put the baking rack on the pan, put a sheet of baking paper on the rack, and put the food on it.
I like using a baking rack because it lets the heat circulate underneath. That's worked well with chicken, pork, and other more solid food. But baked goods are soft when they go into the over, and my scones sank into the rack a bit. I had to push them up from the bottom of the rack to get them out, and I lost some of the bottom surface.
Next time I'll use the fourth method when baking!
How to Make Triple Ginger Scones
Here are the ingredients: heavy cream, candied ginger, butter (frozen!), flour, grated ginger, ground spices (ginger, cardamom, nutmeg, and cayenne), baking powder, and sugar.
Add the flour, ground spices, baking soda, and sugar to the bowl of a food processor and pulse them a few times to mix them. If you want to go non-electric you can whisk the ingredients in a large bowl. And then you don't have to clean a food processor!
Add the butter to the food processor...
...and pulse until it looks like a fine meal. If you're doing the manual method you can cut the butter into the flour with a dough blender/pastry cutter, but that will take longer.
Pour the flour mixture into a large bowl. (See, it ends up in the bowl anyway!) Make a well in the flour.
Add the candied ginger and grated ginger...
...then pour in the cream.
Gently mix the cream into the flour. You can use your hands, or a fork, or a spatula. Whichever you do, you want to work the dough as little as possible until the cream is just incorporated and there aren't any dry bits of flour.
Roll the dough into a ball on a lightly floured surface. I used a baking pan with a sheet of baking paper, it makes cleanup a lot easier!
Roll or pat it into a circle, ¾-inch to 1-inch thick. Again, don't overwork the dough!
Cut the dough into your favorite shape. I like to cut it into wedges, but you can also cut the scones out with a 3-inch cookie cutter, or press the dough into a scone mold.
Put the scones onto a baking sheet. Be careful, because they will still be a bit crumbly! If you're doing triangle/wedge shapes the points may crumble a bit, but you can just press them back together.
Use a pastry brush to spread a bit more cream over the tops.
Bake for 15 minutes until they're done and the tops are browned. If they're still soft and pale, continue cooking and check them every 5 minutes. Here they are, right out of the oven. These took 25 minutes, probably because I rolled them a bit thicker than usual.
These scones are totally delicious! I like them spread with a bit of butter. Someday I'm going to go more traditional and make some Clotted Cream to go with them!
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📖 Recipe Card
- 3 cups flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- 6 ounces butter (1 ½ sticks) cut into 1-inch cubes, frozen
- 4 ½ ounces candied ginger finely chopped
- 1 tablespoon fresh ginger minced
- 1 cup heavy cream
- Preheat the oven to 400° F.
- 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 tablespoon ground ginger, 1 teaspoon ground cardamom, ¼ teaspoon ground nutmeg, ⅛ teaspoon cayenne pepper
- Add the cold butter and pulse until the mixture resembles fine meal.6 ounces butter
- Transfer the dough to a bowl and make a well in the center. Add the candied ginger, grated ginger, and cream, and fold with a spatula until just combined.4 ½ ounces candied ginger, 1 tablespoon fresh ginger, 1 cup heavy cream
- Transfer the dough to a lightly floured surface. Gently knead the dough into a ball, then roll or pat it into a ¾-inch to 1-inch thick circle.
- Cut the dough into 8 wedges.
- Brush the tops with additional cream and bake for about 15 minutes until the tops are lightly brown. If they're still soft on the top and not browned, continue baking, checking for doneness every 5 minutes.
THIS RECIPE IS FROM
The Spice of Your Life - https://thespiceofyourlife.com