Tuesday, October 22, 2013


You may recall that I made Ginger Scones recently, and they are just as wonderful at the ones I had on Martha's Vineyard. I thought maybe it was ocean air that made them wonderful ;-). These are just as good. 

Recipe adapted from Epicurious

Ginger Scones
2-1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1-1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4-1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 degrees 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, until 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.

If you make them, let me know. I promise that you are in for a real treat. Thank you for stopping by. I will be joining Foodie Friday at Rattlebridge Farm.



  1. I would love to give them a go and if I do I will let you know, we love ginger and always have some candied in the house,

  2. Love scones too..
    Isn't it lovely to fall in love with something while away..come home and recreate?
    Pretty pretty presentation here:)

  3. Gorgeous table Debbie. I can almost taste your sweet Ginger scones. I am healing and feeling better. Thank you again for your loving support. xo Linda

  4. They sound great Debbie! I've only baked with candied ginger once and it was really good, gotta get some more:@)

  5. They look yummy and your setting is gorgeous! Hugs,

  6. I know what I am making this week, and my children will love you. Yum! Love your "ginger scones" banner on your picture too. Joni

  7. I'm such a scone lover, Debbie! I know I'll be giving these a try. I just need to get some candied ginger and I'll be set. The banner in your photo looks so pretty. What a nice touch. xo

  8. :D Thanks for sharing the *awesome* recipe!!!! I will try to bake these over the weekend.


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