My Recipe Box

Double Ginger Scones

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Yields 8 large scones.

  • To learn more, read:
    Truly Tender Scones
  • by Regan Daley from Fine Cooking
    Issue 61

  • 9 oz. (2 cups) all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. table salt
  • 1/2 tsp. ground ginger
  • 4 oz. (3/4 cup) medium-finely chopped crystallized ginger
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 2 large egg yolks, lightly beaten
For finishing:
  • 1 large egg lightly beaten with 1 Tbs. milk for glazing
  • 1 to 1-1/2 tsp. granulated sugar

Position an oven rack in the lower third of the oven and heat the oven to 400°F. Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger. Add the crystallized ginger, tossing until the pieces are evenly distributed and coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.

In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.

With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with the sugar. Bake until the scones are deep golden a toothpick inserted into the center of the wedge comes out clean, 18 to 22 minutes.  Slide the parchment onto a rack and let the scones cool for 10 to 15 mintues before serving. 

Photo: Scott Phillips

One of the best all-time scone recipes. The recipe bakes up light and fluffy and buttery. Always a huge crowd pleaser. I add a bit more butter and always need a little extra cream to get the ingredients to bind at the end. To the below reviewer: maybe your baking powder is old? I've never had that problem--make sure you roll them out thickly.

WHERE IS THE RECIPE ?? Like many others, this recipe will NOT come up !! PLEASE HELP Castlewoodgirl

Excellent and easy. Everyone loves these. My 16 year old daughter just made them and they came out perfect the first time.

ugghhh...i can't "get" the recipe... i am a member... already logged in and ready to go... but for some reason this recipe won't come up for me :( so sad...i'd wanted to make these for christmas morning. please, anyone... if you could email me this recipe for double ginger scones i would be ever so grateful :) thank you..and merry christmas to all :) lishybug@mashell.com

Love the flavor, love the texture. Great recipe.

These are extraordinary scones - messy to make, but OH SO WORTH the mess! They are a wonderful flavor and texture. Make sure to follow the recipe to not overwork the dough. Also - they are easy to make the morning you want to eat them - about one hour from start to eating! They also freeze beautifully - so you can make them, freeze them and then heat for about 20 minutes in a 150 or so oven when you want to eat them. I have also experimented with using 1/2 the crystallized ginger and adding another dried fruit (cherries, rasberries, etc). A favorite in our house!

Came out perfectly. And not that difficult.

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