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.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/candied-ginger-scones/