Ginger Cream Scones

Delight your taste buds with these irresistibly tender Ginger Cream Scones, a perfect balance of spice and sweetness that’s sure to impress at any brunch or afternoon tea. Infused with the warm, fragrant kick of ground, fresh, and candied ginger, these buttery scones are a unique upgrade to the classic recipe. Made with heavy cream for an extra-rich texture and crowned with a golden, crisp top—thanks to an optional egg wash and sprinkle of demerara sugar—they’re as visually stunning as they are delicious. Pair these easy-to-make scones with clotted cream or your favorite jam for an elegant treat that’s ready in just 30 minutes. Whether you’re hosting guests or enjoying a quiet morning, this recipe is a guaranteed crowd-pleaser.

Nutriscore Rating: 39/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Ground ginger
• 0.5 cup Unsalted butter, cold and cubed
• 0.25 cup Candied ginger, finely chopped
• 1 teaspoon Fresh ginger, grated
• 0.75 cup Heavy cream
• 1 teaspoon Vanilla extract
• 1 large Egg (optional, for egg wash)
• 2 tablespoons Demerara sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground ginger.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Stir in the candied ginger and grated fresh ginger to distribute evenly.

Step 5

In a small bowl, mix the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and gently stir until a rough dough begins to form. Avoid overmixing.

Step 6

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a round disk about 1 inch thick.

Step 7

Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like a pie.

Step 8

Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.

Step 9

If using, whisk the egg with a tablespoon of water to create an egg wash, and lightly brush the tops of the scones. Sprinkle with demerara sugar for a sweet, crunchy finish.

Step 10

Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown on top and feel firm to the touch.

Step 11

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with clotted cream, butter, or jam.

Nutrition Facts

Serving size	686.2 grams (686.2g)

Amount per serving	% Daily Value*
Calories	2795

Total Fat 158.60g	203%
Saturated Fat 97.10g	485%
Polyunsaturated Fat NaNg
Cholesterol 438mg	146%
Sodium 2627mg	114%
Total Carbohydrate 305.10g	111%
Dietary Fiber 7.80g	28%
Total Sugars 109.00g
Protein 26.10g	52%

Vitamin D 58IU	292%
Calcium 108mg	8%
Iron 12mg	65%
Potassium 314mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 3.8%

Carbs: 44.3%