Time 50m Yield 8 Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger. Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky. Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet. Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar. Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Time 40m Yield 12 servings. Number Of Ingredients 17 Steps:
Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners’ sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Time 35m Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F. You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don’t over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.
Yield Yield: 8 scones Number Of Ingredients 8 Steps:
Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal. Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Time 35m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry blender until the largest pieces are the size of a pea. Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones. Chop ginger finely and stir into flour mixture. In a small bowl, whisk together the egg and the cream. Add to dry mixture and stir just to moisten. Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough. Continue just until the dough comes together into a ball and cleans the sides of the bowl. Transfer to a lightly floured board and pat or roll into a circle about 1" thick. Cut into 8 wedges. Place wedges on a parchment covered baking sheet at least 1" apart. Bake at 425F for 12-15 minutes until the tops are just golden. Cool on a wire rack, or serve while still warm.
Time 30m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a large bowl, stir together first 8 ingredients. Using a pastry blender, cut in butter till mixture resembles coarse crumbs and make a well in the center. In a small bowl, stir together egg yolk, molasses and milk. Add to center of flour mixture and combine with a fork, mix well. Mixture will be dry in texture. Turn dough onto lighlty floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth. Pat into a 7" circle and cut in 8 wedges. Arrange wedges one inch apart on ungreased sheet. Brush with egg white and sprinkle with sugar. Bake 400 for 12-15 minutes till light brown. Best when served warm.
More about “spicy ginger scones recipes”
Time 1h Yield 8 Number Of Ingredients 23 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans. Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix. Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet. Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar. Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool. While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.
