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Candied Ginger Scones

Candied Ginger Scones
Candied Ginger Scones

I’ve had a taste or two of scones, over the years, but have never been quite impressed by their texture.   The times I’ve given scones a chance by tasting a pinch from a bakery or coffee shop, I felt they were dry and overall bland.   Recently, I was bewitched by some mini-vanilla scones sitting in the dessert case at Starbucks.   I was pleasantly surprised at how flavorful and it’s complimentary nature to my Chai Tea Latte or coffee, that I became hooked!

I eagerly tried my hand at making my own vanilla scones and was disappointed that my first attempt was a complete failure.   My vanilla scones spread all over the baking pan and became one large mass.  It still tasted good, but clearly an indication that I had done something terribly wrong with the recipe.     So with that mishap, I found a scone pan to keep my scones in related size and avoid the mass incident all over again (I know, I know…it’s not needed – but I’m thinking of it as – well, training wheels!).  I came across this recipe for Candied Ginger Scones.    The “ginger” flavor piqued my interest, but what was the most appealing and interesting about this recipe is that there’s no butter!    The texture is a bit lighter and the flavors of ginger and delicate crunch of the raw sugar on top of each scone are delightful with a cup of tea or coffee.

Teenie Notes

  • Candied ginger is also sometimes labeled “crystallized ginger”
  • The scones are not real sweet (as you can see from the ingredients). The raw/turbinado sugar sprinkled on top of the scones before baking give it great texture, adds to the aesthetics and a slight hint of sweetness. Definitely not a “sweet” type of bread.
  • I appreciate that there is no additional butter in this recipe.
Candied Ginger Scones
source The Art and Soul of Baking by Cindy Mushet

8 regular-sized scones or 16 mini-sized scones

Ingredients

2 ounces crystallized ginger
1/4 cup granulated sugar
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

1 1/4 cups chilled heavy whipping cream

1 egg, lightly beaten
1/4 cup raw sugar or turbinado

Directions

Preheat oven to 375 degrees and position oven rack to center. Use either a scone pan, or use a baking pan lined with either parchment paper or a silicon mat.

Place the crystallized ginger and granulated sugar in the bowl of food processor and process until very finely chopped – the mixture will look like damp sand. Transfer to a larger bowl and add the flour, baking powder, ground ginger and salt. Whisk to blend well.

Using a stand or hand mixer, whip the cream to soft peaks, with tips that fold over and barely hold their shape.  Use a rubber spatula to scrape half of the whipped cream into the flour mixture and gently fold in with the spatula.  Add remaining whipped cream and continue folding until there are no streaks of cream or patches of flour.  The dough may seem dry.

Turn the dough onto a work surface and knead gently a few times to finish bringing dough together.  If dough seems wet and/or sticky, sprinkle with flour to keep it from sticking to your hands and work surface.  Pat the dough into a 7-inch circle.  Use a pastry scraper or chef’s knife to cut dough into 8 equal wedges (if making regular-sized scones) OR divide evenly to 16 parts for mini-sized scones.  Place the scones on prepared baking sheet, spacing them about 2 inches apart.

Brush the tops with a thin layer of beaten egg.  Top each scone with a generous layer of raw or turbinado sugar.  Bake 18-20 minutes for regular-sized scones, 13-15 minutes for mini-sized scones.

Serve warm or at room temperature.   Store uncovered at room temperature until serving time.

Candied Ginger Scones - In The Pan

Reader Interactions

Comments

  3. citronetvanille says

    OH lovely!! I love scones but never made them, it’s one of those things I get at the bakery when I see some that look good. Yours look simply divine…I didn’t even know you needed a special pan. Hmm would be great to have one for tomorrow morning with my coffee.

  5. Mary says

    Your scones are beautiful and it’s been my experience that beautiful food also tastes good. I am new to your blog and have had a great deal of fun reading your earlier posts. I love your recipes and your photos. I’ll be back often to see what else you’ve been baking. I hope you are having a wonderful day. Blessings…Mary

  7. Cristina - Teenie Cakes says

    @Baking Barrister: I know what you mean. I felt pretty discouraged the first attempt. However, I was determined it wouldn’t get the better of me. I’m anxious to give more recipes a try (and using butter) to have some favorites in my arsenal. 🙂

    @Johanna: Hi Johanna…I am really enjoying using ginger in baked goods. Such a great flavor. LOL…yes, that’s exactly what happened to me too (about the scone spread)!

    @Liren: Thanks Liren. Ya – can you believe no butter? 🙂

    @Patty: Hi Patty – you’re absolutely right…not to sweet leaves room for a delicious spread of jams!

    @Emily – Cleanliness: Thanks Emily! 🙂

    @Baking Serendipity: I love that folks are intrigued that there’s no butter (but plenty of cream)!

    @Lisa: Hi Lisa!! How have you been? Thank you so much for the kind words. I hear you about scones, but I’ve since converted 🙂

    @Denise: Hello Ms. Denise! Is that crazy? A scone pan? I luv it though and hopefully it will assist me in baking some beauties 🙂

    @Jeannie: Thanks Jeannie. The ginger is a really good thing!

    @wannafoodie: The texture was great without the butter. I’m glad foodies are intrigued by it, as I was too! 🙂

    @penny aka jeroxie: Hi penny: Ya, I suppose the ginger flavor could be interpreted as Asian touch =)

  9. wannafoodie says

    Like many others, I am surprised about the lack of butter… but completely intrigued by it too! I like my scones to be a bit more subtle in their sweetness and it seems like this recipe nails that subtlety and adds such sophistication with the ginger. Thanks for sharing!

  10. Jeannie says

    I seldom make scones too because not many in my family like them much so i ended up having to eat most of it! Yours certainly looks good! Interesting to be adding crystallized ginger in it.

  11. denise @ quickies on the dinner table says

    Oh sweet Lord, HOW I love scones!!! I never eat shop scones because frankly they’re mostly terrible, usually tasting like compressed sawdust 😛

    Your scones look flawless and with a combination of raw sugar and candied ginger, seriously, how can they not taste amazing?!

    I’ve never made a cream scone though, and I have certainly never heard of a scone pan before!!! It looks adorable though LOL

  12. Lisa says

    Although I’m not a huge fan of scones,but these look and sound intriguing..not to mention delicious. Your blog is looking phenomenal, T! I want to host my own too, but I keep chickening out and getting lazy..lol

  15. Patty says

    Whoa! These candied ginger scones look out of this world gorgeous! I wouldn’t mind scones that aren’t too sweet because I can always lather a good spread of jam on their! Yummy! And you’re making me think I need to get myself a scone pan because your scones are looking peeeerrrfect!

  16. Liren says

    Wow, scones with no butter! That’s amazing (they look amazing). I can just taste the candied ginger 🙂 I also love the scone pans – I’ve never tried them before but can imagine how well it works!

    Congrats on Top 9!!!

  17. Johanna says

    So glad I found this recipe as I love doing stuff with candied ginger and this is a great idea. I too have made scones that spread out all over the pan. Still tasted good but looked more like enormous fat pancakes than scones!

  18. Baking Barrister says

    the first few times i made scones i also made a mess–meaning that i have given up. i’m pretty sure it was all the butter. i’m really interested in trying these out, though. i love ginger and usually have the candied kind on hand for my stomach. hmm…

  19. Cristina - Teenie Cakes says


    @CC Recipe: Thx CC – Ah! You caught my scone pan. Makes them even in size 🙂

    @Laura T: Hi Laura – I just may be hooked on scones now!

    @Jean – Lemons and Anchovies: Thanks Jean. Do you think you might give scones another chance too? I believe I’ve converted over to the scone-side. 🙂

    @Jan’s Sushi Bar: (LOL) Thank you Jan!

    @Trix – Hi Trix – I’ve been using candied ginger lately and its flavors rank way up there for me now, like vanilla and cinnamon. It has such a great flavor.

    @Lisa {AuthenticSuburbanGourmet}: Thx Lisa. I wish we had cute places like that around here. What an adorable name for a place!

    @Jean – The Delightful Repast: so enjoyed your sharing Julia Child’s quote! Thank you for the words of encouragement re my initial failed scone attempt. I’ve visited your lovely site and look forward to trying your scone recipe! 🙂

    @Isabelle – Messy Cook: Hiya Isabelle – who knew indeed! I know scones don’t need a pan to be made, but I luv my scone pan. 🙂

    @Magic of Spice: Thank you! It was a tasty attempt and it was nice to have a successful batch after the initial try at scones.

    @5 Star Foodie: A lighter texture. Was pleasantly surprised it didn’t have butter, but the cream took it’s place nicely!

  20. 5 Star Foodie says

    Those scones are gorgeous and they sound incredible with crystallized ginger flavor! I love that there’s cream in the recipe instead of butter, they must be super light!

  22. Isabelle says

    Who knew they made pans especially for scones? Huh. That’s pretty awesome! (and yes, it’s nice to have training wheels when you’re still getting the hang of a new technique)
    I’m a total scone addict, and I love ginger… so these sound totally yummy. Can’t wait to try them out!

  23. Jean at The Delightful Repast says

    As Julia Child was fond of saying, “Those who don’t want to use butter can use (pause and a sly look) a little cream.” Your scones look lovely. When you’re ready to take off the “training wheels” (and congratulations on that bit of cuteness, by the way!), come on over and try my scone recipe. If you follow my directions precisely, you cannot go wrong. I know what you mean about those scones that spread all over the pan. Take comfort–it was probably not your fault; the fault was most likely in the directions, the flour measurement, to be precise.

  27. Jean says

    I’m like you, scones have never been on top of my list even though I’ve made a few in my time. If you liked this recipe, it must be good.

    As usual, beautiful pictures!

  30. Cristina - Teenie Cakes says


    @Daydreamer Desserts: Thank you! The scone pan has come in handy 🙂

    @Ken: Hi Ken – Thx and you’re right – It’s a great cookbook. Really enjoy all the tips and variation suggestions. One of my favs!

    @Andrea – Forks Fingers Chopsticks: Hi Andrea! When I read over the recipe I thought the same thing you did – a scone without butter? It’s almost like a croissant without butter…it can’t be! These turned out pretty good, though. =)

    @bunkycooks: Thx Gwen! What could we sub the heavy cream with and still maintain the light texture? I’d surely forgo the cream if that could be done.

    @Monet: Thanks Monet. I think I’m a scone fan too, now! 🙂

    @The Cilantropist: It’s my scone pan like training wheels 🙂 Aren’t those mini-scones too cute and tasty? Even though they encourage the purchase of 3 for a better price…I’m good and only buy one little mini-scone (and always regret I didn’t buy all three!).

    @penny aka jeroxie: A scone party! How fun. Looking forward to your post on it. :o)

  32. The Cilantropist says

    That scone pan looks amazing, and your scones sound delicious! I love ginger so I bet the taste was great.

    And those mini scones from Starbucks… so tiny and cute, they call me like a siren every time… 😉

  33. Monet says

    These look beyond beautiful. I adore scones, and I love candied ginger. Thank you so much for sharing this!

  34. bunkycooks says

    These turned out perfectly (love the pan!). Mr. Bunkycooks really likes scones and I know he would enjoy these flavors. That is great the butter is gone, now if we could only make them with no heavy cream! I guess you can’t give up everything. 🙂

  35. Andrea @ Fork Fingers Chopsticks says

    Well. I’m a scone fan and agree that what you generally find out in public are pretty dry versions. I love them fresh from the oven and prefer heavy cream to buttermilk. I can’t imagine a scone without butter. But, the ginger here has my curious enough that I might try without the butter.

  36. Ken says

    These scones looks delicious. Light with a nice browning on the surface. I do adore that cookbook and definitely going to try the recipe.

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