GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
GINGER SCONES
Steps:
- Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
- Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Nutrition Facts : Calories 299 kcal, Carbohydrate 49 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 205 mg, Sugar 22 g, Fat 10 g, ServingSize Makes 12 scones, UnsaturatedFat 0 g
CRYSTALLIZED GINGER SCONES
Judy Rodgers, executive chef and co-owner of Zuni Café in San Francisco, gave her basic scone recipe to Chuck Williams a few years ago. We've added our own crystallized ginger. In this recipe, the scones are baked in a specially designed pan, ensuring they will be uniform in size and shape.
Provided by alexberg
Categories Scones
Time 1h
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 350ºF. Lightly grease a scone pan.
- In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.
- In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
- Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.
- Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Nutrition Facts : Calories 2409.1, Fat 143.6, SaturatedFat 87.7, Cholesterol 618.8, Sodium 2384.7, Carbohydrate 247.9, Fiber 6.8, Sugar 51.2, Protein 35.5
CRANBERRY GINGER SCONES
From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!
Provided by KerfuffleUponWincle
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- NOTE: If you don't own a food processor, make these scones as you would make biscuits!
- In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
- Add the heavy cream. Pulse until the dough comes together.
- Add the ginger and cranberries, and give a quick pulse.
- Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
- Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
- Bake for 15 - 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
- In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
- Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
- Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
- Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with the remaining cream.
- Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
DARCY'S GINGER SCONES
This recipe is a little different from the others here on Zaar. My family likes these ginger scones best. You can also substitute currants, cranberries, or other dried fruits, but if you do that, double the amount specified for ginger (1/2 cup instead of 1/4 cup) because ginger is so potent. You'll notice that my recipe only makes 8 scones - that's because I make them really big! You can make yours smaller if you like, just adjust baking times accordingly. If you like a crackly top, brush with milk and sprinkle with sugar before baking. I didn't include that in the recipe as I don't make it that way.
Provided by StylinDog
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter with a pastry blender until the largest pieces are the size of a pea.
- Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones.
- Chop ginger finely and stir into flour mixture.
- In a small bowl, whisk together the egg and the cream.
- Add to dry mixture and stir just to moisten.
- Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough.
- Continue just until the dough comes together into a ball and cleans the sides of the bowl.
- Transfer to a lightly floured board and pat or roll into a circle about 1" thick.
- Cut into 8 wedges.
- Place wedges on a parchment covered baking sheet at least 1" apart.
- Bake at 425F for 12-15 minutes until the tops are just golden.
- Cool on a wire rack, or serve while still warm.
Nutrition Facts : Calories 276, Fat 14.2, SaturatedFat 8.6, Cholesterol 65.9, Sodium 297.1, Carbohydrate 33.1, Fiber 0.8, Sugar 8.5, Protein 4.4
TEAISM GINGER SCONES
Steps:
- Preheat the oven to 450 degrees F.
- You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.
VANILLA-GLAZED GINGER SCONES
Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT AND GINGER SCONES
This is an English recipe, from Prue Leith's column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.
Provided by Sherrie-pie
Categories Scones
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Oven temperature 220°C/425°F.
- Flour a baking sheet.
- Sift flour with salt into a large bowl.
- Rub in the butter until mixture resembles breadcrumbs.
- Stir in sugar.
- Add apricots.
- Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
- On a floured surface, knead dough lightly until it is just smooth.
- Roll or press out to 2.
- 5cm/1inch thick.
- Stamp into rounds with a pastry cutter.
- Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
- Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
- Leave to cool on wire rack or serve hot from oven.
- Stir chopped ginger and ginger syrup into whipped cream.
- Cut scones in half horizontally and sandwich together with ginger cream.
Nutrition Facts : Calories 367.1, Fat 18.9, SaturatedFat 11.4, Cholesterol 88.9, Sodium 770.1, Carbohydrate 43.6, Fiber 2, Sugar 12.7, Protein 6.6
LEMON GINGER SCONES
Make and share this Lemon Ginger Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
LEMON-GINGER SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 445 g, Fat 25 g, Fiber 1 g, Protein 6 g, SaturatedFat 15 g
GINGER SCONES
Categories Bread Cake Milk/Cream Ginger Breakfast Brunch Bake Quick & Easy Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
APPLE-GINGER SCONES
Use a firm eating apple for this recipe. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or excessively juicy apples will add too much moisture.
Provided by Karen From Colorado
Categories Scones
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Spray cooking sheet with nonstick cooking spray.
- Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
- Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
- Stir in apple and ginger.
- Beat eggs in a small bowl.
- Stir in cream and lemon peel.
- Add to dry ingredients; stir just until moistened.
- Gently knead dough 5 or 6 times on a lightly floured surface.
- Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
- Cut into 8 wedges seperating slightly.
- Bake for 15 to 20 minutes or until light golden brown and center is set.
- Glaze: Combine powdered sugar and lemon juice; blend well.
- Drizzle warm scones with glaze.
- Serve warm.
CRYSTALLIZED GINGER SCONES
From the Williams Sonoma website. Careful: the recipe that's there now is a different one! My sister and I added ginger powder to the original recipe; the amount is flexible.
Provided by Pepita
Categories Scones
Time 45m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Position a rack in the centre of an oven and preheat to 350°F Line 2 baking sheets with parchment paper.
- In a large bowl, stir together the flour, sugar, baking powder and ginger powder. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles pea-size crumbs. Add the ginger and toss to mix.
- In a small bowl, whisk together the egg and milk until blended and add to the dry ingredients. Using a fork, stir to form large, moist clumps of dough.
- Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into equal-size wedges and place on the prepared baking sheets about 1 inch apart. Bake until the scones are golden, 25-30 minutes.
Nutrition Facts : Calories 282.8, Fat 16.1, SaturatedFat 9.9, Cholesterol 58.5, Sodium 165.9, Carbohydrate 30.6, Fiber 0.9, Sugar 5.7, Protein 4.3
GINGERY BUTTERMILK SCONES
A teaspoon of ground ginger adds warmth to classic scones - try with homemade Rhubarb & ginger jam and clotted cream
Provided by Good Food team
Categories Afternoon tea, Treat
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Sieve the flour, ginger and a pinch of salt into a large mixing bowl. Add the butter and cut into the mixture using a round-ended knife. Then use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. Add the caster sugar and mix to combine.
- Make a well in the middle, add the buttermilk and stir in using the knife again. Once it comes together, use your hands to bring the dough into a ball. Tip out onto the work surface and very lightly knead for 30 secs until almost smooth.
- Lightly dust the work surface with flour and roll or flatten the dough into a square roughly 2cm thick. Using a long knife, trim the edges, then cut the dough into 6-7cm squares. Arrange the squares on a baking sheet, brush the tops with the beaten egg white, sprinkle with granulated sugar and bake on the middle shelf of the oven for about 10 mins until well risen and golden brown. Serve warm with Rhubarb & ginger jam and clotted cream.
Nutrition Facts : Calories 225 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium
More about "darcys ginger scones recipes"
GINGER SCONES (ZINGERMAN'S LEGENDARY RECIPE)
From fifteenspatulas.com
4.7/5 (18)Total Time 28 minsCategory Breakfast, BrunchCalories 312 per serving
- Add the butter cubes to the mixture, and quickly cut the butter into the flour mixture using a pastry blender or your fingertips, until you get pea-sized pieces of fat. Stir in the crystallized ginger.
- Make a well in the center of the dry ingredients, then pour the heavy cream into the well. Using a fork, gently mix the cream into the dry ingredients. The dough will look very shaggy.
BEST GINGER SCONE RECIPE - HOW TO MAKE FLAKY …
From food52.com
GINGER SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GINGER SCONES | BAKING MAD
From bakingmad.com
SCONES WITH GINGER - EASY RECIPE - PENNY'S RECIPES
From pennysrecipes.com
BEST TRIPLE GINGER SCONES WITH CHOCOLATE CHUNKS RECIPE - HOW …
From 177milkstreet.com
APRICOT-GINGER SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love