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Ginger Scones

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
  Makes eight 3-inch or sixteen 2-inch scones
Host an afternoon tea with a tray of these fruit-filled scones. Add a taste of sweet strawberries and thick crème fraîche for a decidedly civilized treat. Scones are made in a very similar fashion to biscuits although there is no shortening in the dough.
For the creme fraiche:
1/4 cup whipping cream (not ultrapasteurized)
1/4 cup dairy sour cream
For  the Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons finely chopped crystallized ginger or candied lemon peel or 1/2 teaspoon ground ginger
1/2 cup dried currants or chopped golden raisins
1 1/4 cups whipping cream
milk or whipping cream
1/3 cup strawberry preserves
Ginger Scones Recipe at
FOR THE CREME FRAICHE: In a small mixing bowl stir together whipping cream and sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours, or till mixture thickens. When thickened, cover and chill in the refrigerator till cold or for up to 1 week. Stir before serving.

FOR THE SCONES: In a large mixing bowl stir together flour, baking powder, sugar, salt, and crystallized ginger, candied lemon peel, or ground ginger. Stir in currants or raisins. Make a well in the center of the dry mixture; add whipping cream all at once. Using a fork, stir just till moistened.

Turn the dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes, or till nearly smooth. Pat or lightly roll dough to a 1/2-inch thickness. Cut dough with a floured 2- to 3-inch round cookie cutter, dipping cutter into flour between cuts. Place scones 1 inch apart on a large ungreased baking sheet. Brush tops with milk or additional cream.

Bake in a preheated 425 degree oven for 12 to 15 minutes, or till golden brown. Remove scones from baking sheet. Cool on a wire rack for 15 minutes.

TO SERVE: Split scones and spread with strawberry preserves. Top with crème fraîche.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Teatime Treat: Scones
Nutrition Facts per Serving
Yield:   Makes eight 3-inch or sixteen 2-inch scones
Calories: 165
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 22g
Sodium: 130mg
% Cal. from Fat: 44%
Cholesterol: 26mg
Protein: 2g
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