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Ginger Scones

Deliciously Fluffy Ginger Scones Inspired by Chai Spice

These Ginger Scones are a warm hug on a chilly day, combining spiced aromas with a tender, crumbly texture.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Base
  • 2 cups All-Purpose Flour Feel free to substitute with gluten-free flour.
  • 2 tablespoons Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Enhances browning.
  • ½ teaspoon Salt Balances sweetness.
For the Spice Mixture
  • 1 tablespoon Ground Dry Spices (e.g., ginger, cinnamon, cardamom) Freshly ground spices elevate the taste.
  • 1 tablespoon Candied/Ground Ginger Using fresh ginger can enhance flavor.
For the Fat & Sweetness
  • ½ cup Cold Unsalted Butter Keep it cold to maintain flakiness.
  • ¼ cup Brown Sugar White sugar can be used in a pinch.
For Moisture and Finish
  • ¾ cup Heavy Cream Use for brushing to achieve a golden glaze.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • pastry cutter
  • Whisk

Method
 

Step‑by‑Step Instructions for Ginger Scones
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet.
  2. Mix dry ingredients: flour, baking powder, baking soda, salt and spices in a bowl.
  3. Cut in the cold butter until mixture resembles coarse crumbs.
  4. Stir in candied ginger into the flour mixture.
  5. Whisk together heavy cream and brown sugar, then pour into dry ingredients.
  6. Transfer dough to a floured surface, form into a ball, and pat into a circle 1 inch thick.
  7. Cut dough into 8 wedges and place on the baking sheet.
  8. Bake for 18-22 minutes until golden brown and puffed.
  9. Cool on a wire rack before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Use cold ingredients for the best texture and do not overmix the dough.

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