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.
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.
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!
Here’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.
Use a pastry cutter (or your hands) to cut cold diced butter into the dry ingredients.
Continue cutting the butter into the dry ingredients until a coarse meal forms.
Stir in the candied ginger, raisins, and toasted pecans.
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.
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.
Cut each disc into 6 pieces, making 12 total.
Place scones onto a baking sheet lined with parchment paper.
Brush with buttermilk and sprinkle with sugar. (Use turbinado sugar if you have it! I just used granulated sugar.)
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.
- 3 cups all-purpose flour
- ⅔ cup granulated sugar, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1½ sticks (12 tablespoons) cold unsalted butter, diced into small cubes
- 1 cup pecan halves, toasted and roughly chopped
- ½ cup raisins
- ½ cup candied ginger, diced small
- 1 cup buttermilk, plus 1-2 tablespoons for brushing
- 1 teaspoon vanilla extract
- Preheat oven to 425 F.
- 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).
- Stir the wet ingredients together, then add into the dry ingredients to form a wet clumpy dough. Drop this dough onto the counter.
- 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.
- Place scones onto a baking sheet lined with parchment paper. Brush with buttermilk (1-2 T) and sprinkle with sugar.
- 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.