Ginger scones

Ginger Scones recipe

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We freeze the dough before baking, pull out as many as we need, and bake from the frozen state.

4 cups flour
2 teaspoons salt
5 teaspoons baking powder
1/4 cup sugar
1 cup butter
3/4 cup small chunks of candied ginger
1-1/2 cups buttermilk
2 eggs, separated


Mix flour, salt, baking powder, and sugar in food processor. Add butter in chunks and process until mixture crawls up the sides and avalanches down the middle. Transfer mixture to large bowl and make a well in mixture. Add ginger; mix. Add buttermilk and egg yolks (reserve whites); mix.

Turn onto a floured surface and, with as little kneading as possible, combine into a ball. Cut in half and pat each half into a 6-inch flattened ball; cut into 6 or 8 wedges. Coat each wedge with egg white. Bake at 350 degrees for 18 to 22 minutes.

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