Double Ginger Scones Recipe

By Jessie Sheehan

These ginger scones took a hot minute to make perfect, but perfect they are. I was hoping to include chopped pears in the mix, inspired by the pear ginger raisin scones at the now-shuttered Once Upon a Tart in SoHo. But the pears made the scones too wet, and when I replaced them with crystallized ginger, a spicy star was born. I scoop these—to portion them—with a big ole portion scoop (we did it this way at Baked), so there's no fussy kneading on a floured work surface, rolling out, and cutting happening here. If you can't find currants, or are (weirdly) anti-currant, you can substitute raisins.

This recipe was excerpted from ‘Snackable Bakes’ by Jessie Sheehan. Buy the full book on Amazon. Get more scone recipes, right this way →

Makes 7 jumbo scones

Heat the oven to 375°F. Line a baking sheet with parchment paper.

To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-​sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-​cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.

Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.

To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.

Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving.

Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.

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