Candied Ginger Scones

Candied Ginger Scones | LaughterandLemonade.com

I was never a big fan of scones… until last year. If you’re ever in Durango, Colorado, be sure and hit up a local favorite: Bread. Their baked goods, breads, and goodies are amazing. Local coffee shops and even the hospital where I completed by dietetic internship stocked their shelves daily with fresh baked Bread goods.  This is where my love of scones was born.

Candied Ginger Scones | LaughterandLemonade.com

I was looking for my fav treats at the hospital’s coffee shop one day to find that only scones were left. My sweet tooth was calling, so I decided to go for it. I had low expectations. A history of dry, crumbly, tasteless “bricks” I’d come to know as “scones” had me questioning my choice.

One bite later, I was converted to a scone lover.

Cranberry pecan, lemon cranberry, lime ginger, Bread’s flavor combos were endless, and I eventually tried them all. I mean, c’mon, I was at the hospital and then a coffee shop daily studying for my RD exam and I gave in more days than I could resist.Candied Ginger Scones | LaughterandLemonade.com

The scone that surprised me the most ended up being the most memorable flavor combo to me was a candied ginger and golden raisin scone. The flavors were so unexpected and so good: sweet, spicy, buttery, not too sweet, perfect.

The texture was truly key. I think that’s why I loved them so much. Their scones were light, fluffy, and soft on the inside with a crisp outer crust. Just crumbly but not falling apart by any means. The scones were one of those things that every time I had one, I savored. every. bite.

So of course, like anything other restaurant dish I become obsessed with, I set out to try and re-create my own. I wanted so badly to just ask Bread for their recipe but of course, I never did. This Candied Ginger Scone, my version of theirs, I must say I’m totally proud of. Texture, taste… on point. I used candied ginger, regular raisins (I like the color contrast compared to the golden raisins), and I added pecans for crunch.

Since I no longer live in Durango, I can still completely satisfy my scone cravings with this recipe. Now you can to!

Candied Ginger Scones | LaughterandLemonade.comHere’s how you make ’em:

Start by mixing your dry ingredients (all-purpose flour, sugar, baking powder, ground ginger, and salt) into a bowl. Whisk to combine well. Candied Ginger Scones | LaughterandLemonade.com

Use a pastry cutter (or your hands) to cut cold diced butter into the dry ingredients.

Candied Ginger Scones | LaughterandLemonade.comCandied Ginger Scones | LaughterandLemonade.com

Continue cutting the butter into the dry ingredients until a coarse meal forms.

Stir in the candied ginger, raisins, and toasted pecans.

Candied Ginger Scones | LaughterandLemonade.comCandied Ginger Scones | LaughterandLemonade.com

Stir the wet ingredients (buttermilk and vanilla extract) into the dry ingredients in the bowl to form a wet clumpy dough. Drop this dough onto the counter.

Candied Ginger Scones | LaughterandLemonade.com

Knead the dough JUST until it comes together.

Form the dough into a ball. Cut the ball into two pieces. Form both pieces into a disc that’s roughly 6-7 inches in diameter.

Candied Ginger Scones | LaughterandLemonade.com

Cut each disc into 6 pieces, making 12 total.

Candied Ginger Scones | LaughterandLemonade.com

Place scones onto a baking sheet lined with parchment paper.

Candied Ginger Scones | LaughterandLemonade.com

Brush with buttermilk and sprinkle with sugar. (Use turbinado sugar if you have it! I just used granulated sugar.)

Candied Ginger Scones | LaughterandLemonade.com

Bake at 425 F for 15-20 minutes or until the edges are golden brown and a toothpick inserted at the center comes out clean.

Candied Ginger Scones | LaughterandLemonade.com

ENJOY!

Candied Ginger Scones | LaughterandLemonade.comPin this recipe for later!

Candied Ginger Scones
 
Prep time
Cook time
Total time
 
Forget dry, heavy scones, this recipe is light and fluffy on the inside and crisp on the outside. The ginger is spicy, sweet, and chewy. Paired with plump raisins and crunchy toasted pecans your mouth will be doing the happy dance for sure.
Author:
Serves: 12
Ingredients
Dry Ingredients
  • 3 cups all-purpose flour
  • ⅔ cup granulated sugar, plus extra for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
Butter
  • 1½ sticks (12 tablespoons) cold unsalted butter, diced into small cubes
Mix-Ins
  • 1 cup pecan halves, toasted and roughly chopped
  • ½ cup raisins
  • ½ cup candied ginger, diced small
Wet Ingredients
  • 1 cup buttermilk, plus 1-2 tablespoons for brushing
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 425 F.
  2. Mix dry ingredients in a large bowl. Whisk to combine. Use a pastry cutter (or your hands) to cut butter into the dry ingredients until a coarse meal forms. Stir in the mix-ins (pecans, raisins, candied ginger).
  3. Stir the wet ingredients together, then add into the dry ingredients to form a wet clumpy dough. Drop this dough onto the counter.
  4. Knead the dough JUST until it comes together. Do not over-mix. Form the dough into a ball. Cut the ball into two pieces. Form both pieces into discs, 6-7 inches in diameter. Cut each disc into 6 pieces, making 12 scones total.
  5. Place scones onto a baking sheet lined with parchment paper. Brush with buttermilk (1-2 T) and sprinkle with sugar.
  6. Bake on the middle rack (or upper ⅓ of the oven if you have a dark baking sheet) for 15-20 minutes or until the edges are golden brown and a toothpick inserted at the center comes out clean.

 

Rate, Review, & Comment

Rate this recipe: