Heavenly Ginger Scones: A Warm Hug in Every Bite

Enjoy these Ginger Scones for a cozy breakfast or tea time treat that everyone will love.

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Course: Breakfast & Brunch

Cuisine: Baking

Keyword: Baking, breakfast, easy recipe, Ginger Scones, scones, Tea Time

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: scones

Calories: 180kcal

2.5 cups all-purpose flour Essential for structure; don't overmix for fluffiness.
1 tablespoon baking powder Helps scones rise beautifully for that light texture.
0.5 teaspoon baking soda Balances acidity and contributes to a tender crumb.
0.5 teaspoon salt Enhances the flavors; a small amount goes a long way.
1 teaspoon ground ginger Adds warmth and spice to the dough.
1 teaspoon ground cinnamon Complements the ginger, enhancing the scone's cozy flavor.
0.5 teaspoon ground cardamom A fragrant spice that elevates the overall taste profile.

6 tablespoons cold unsalted butter Creates flakiness; make sure it's chilled for best results.
1 cup diced crystallized ginger Offers bursts of sweet, spicy delight in every bite.
1 cup heavy cream Keeps the scones moist and rich; a perfect pairing with the spices.
0.25 cup brown sugar Adds a hint of caramel flavor that deepens the scone's sweetness.

1 each egg (for egg wash) Gives a golden, glossy finish to your scones.
0.25 cups coarse sugar Adds a lovely crunch and sweetness when sprinkled on top.

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cardamom.
Add cold unsalted butter to the dry mixture, tossing gently to coat, then use your fingertips to press the butter into small flat pieces.
Stir in diced crystallized ginger, making sure it is well distributed throughout the mixture.
In a small bowl, whisk together heavy cream and brown sugar, then pour it into the dry ingredients, mixing gently until just combined.
Turn the dough onto a floured surface, fold it a few times, and pat it into a circle about 1-inch thick and 7 inches across.
Cut the dough into eight wedges, ensuring to cut straight down rather than sawing.
Arrange the cut scones on the baking sheet about 1 inch apart, brush with an egg wash, and sprinkle with coarse sugar.
Bake for 18 to 22 minutes, rotating the pan at the 14-minute mark for even baking.
Cool slightly on the pan before serving warm or at room temperature.

These scones are best enjoyed warm, but can be stored at room temperature or frozen for later enjoyment.