Candied Ginger Scone Recipe

This rich and buttery candied ginger scone recipe is extra special. With only seven simple ingredients, these candied ginger scones are so easy to make, super delicious, and perfect for a holiday treat.

I really love scones! Scones are the quintessential British quick bread pastry, perfect for breakfast, tea time, or anytime. Buttery and delicious scones, in their many forms, are tasty and fulfilling. I love that there are countless variations. Full of candied dried ginger chunks and then topped with a drizzled white chocolate glaze, these scones are amazing!

Years ago, after making many varieties of scones, I happened upon a really wonderful batch of dried candied ginger pieces at a local natural food shop. Dried candied ginger can be fabulous – soft and juicy with a nice gingery bite… OR… dried ginger can be too dry and stringy and tough; it really depends on the supplier and the particular batch.

So, having a great bunch of candied ginger on hand, one day I had the epiphany of making candied ginger scones. Someone, somewhere in the world had probably already done this, but it was a new idea for me.

For more yummy ginger-flavored ideas, check these out:

• Gingerbread Pie Recipe
• Gingerbread Cream Pie
• Gingerbread Cake

Bakery-style ginger scones

You might think by the name that they are like gingerbread (which wouldn’t be a bad idea, now that I consider it). But no, these scones are regular butter scones, bumped up a notch with the inclusion of yummy dried candied ginger pieces. Just wait ‘til you try these; if you love ginger, you won’t be sorry.

I recently came upon another incredible batch of crystallized candied ginger so I was very happy to make these ginger scones again!

Health Benefits of Candied Ginger

Candied ginger is actually quite good for you. Candied ginger, also known as crystallized ginger, is made by boiling ginger root in sugar syrup and then coating it with granulated sugar. While it is often consumed as a sweet treat or used as a garnish in culinary dishes, it also offers several potential health benefits:

• Ginger has long been used to aid digestion and alleviate gastrointestinal discomfort. The compounds in ginger, such as gingerol, have been shown to stimulate digestive juices, which can help with digestion and relieve symptoms like nausea, bloating, and indigestion.
• Ginger contains potent anti-inflammatory compounds that may help reduce inflammation in the body. Chronic inflammation is linked to various health problems, including arthritis, heart disease, and certain cancers.
• Ginger has a well-known reputation for alleviating nausea, including morning sickness during pregnancy, motion sickness, and chemotherapy-induced nausea.
• Ginger contains antioxidants and other compounds that can help support the immune system. By consuming candied ginger, you may boost your body’s ability to fight off infections and illnesses.
• Some studies suggest that ginger may help alleviate pain, particularly in conditions like osteoarthritis and menstrual pain. The anti-inflammatory properties of ginger may contribute to its pain-relieving effects.
• Ginger helps regulate blood sugar levels, which could be beneficial for people with diabetes or those at risk of developing diabetes. However, more research is needed to fully understand ginger’s effects on blood sugar.
• Ginger contains compounds with antimicrobial properties, which may help fight off bacteria and viruses.
• Ginger has been studied for its potential role in weight management. Some research suggests that ginger may increase metabolism and promote feelings of fullness, which could aid in weight loss efforts.

Let’s Make Some Delicious Bakery Style Candied Ginger Scones. A scone is more or less a type of unleavened biscuity quick bread. It’s important to use good quality butter because there are so few ingredients that each one should be unadulterated to ensure the best flavor.

Ginger Scone Recipe

The flour, baking powder, salt, and sugar are mixed together in a mixing bowl. Then cold butter is cut in, in small pieces and mixed with your fingers until the butter is evenly reduced to small pea-sized chunks.

The chopped ginger is added to the crumbly dry mixture and evenly distributed.

Then milk is added and the dough is quickly formed without any mashing or over-blending – just until it holds together. Scone dough is something that you want to deal with minimally to preserve the light buttery crumb and to avoid toughness in the final product.

The dough is formed by hand into a flat round disk and turned onto a floured cutting board, then minimally rolled/patted into a disk of about 1 ¼ inches in thickness.

I like to cut these scones into triangle shapes, but you could certainly make rounds as well. For triangles, you can make either 6 huge scones, (as I did for this recipe) by cutting the disk into half and then each half into thirds or…

You can make 8 smaller scones, by cutting the disk into quarters and then the quarters again into halves.

If you make triangles, you have absolutely no dough scraps, which I like. If you make rounds (or scalloped rounds or any other shape) and then gather the scraps and reform and roll again for more rounds, the reformed scraps may make a tougher scone, but don’t waste them! Either way you decide to cut these scones will be wonderful!

Make sure that all of the candied ginger pieces are pushed into the scones (especially on the bottoms or they will stick and burn) so they do not fall out or pop up and look odd. If any pieces fall out during cutting the dough, just place them where they are needed and look best. Try to ensure that the ginger pieces are distributed evenly throughout the dough because no one wants the scone with too few ginger pieces!

The scones are placed on a parchment-lined baking sheet. Normally scones do not stick, but parchment is extra insurance.

The scones bake for only a few short minutes; you can check the bottoms and they should be removed when the bottoms are only lightly browned.

These candied ginger scones are fantastic just as they are, right out of the oven, and don’t really need any further decoration. However, for this batch, I decided to drizzle them with melted white chocolate, just for a change and to dress them up a bit.

These candied ginger scones are a perfect way to usher in the holiday season. In addition to making these scones regularly, just because you love them, it’s a great idea to serve them for a quick breakfast on Thanksgiving or Christmas morning (or any other autumn/winter holiday!) and then have some on hand for a quick snack with a cup of tea or coffee in the afternoon.

You can bake them the day before, although I wouldn’t keep the uncooked dough in the refrigerator, as the leavening could go flat – and then you wouldn’t have high-rising beautiful scones. Or, you can just whip up the dough and bake it in the morning, as the whole process is super quick and easy.

For more fun scone flavors, check these out:

• Lemon Poppyseed Scones Recipe
• Triple Chocolate Scones

Alternative to White Chocolate: If you choose to omit the white chocolate, you can sprinkle the scones with white sugar just prior to baking

Alternative to Triangle Scones: If you prefer round scones, use a cookie cutter to make your rounds. Any scraps can be reshaped to form additional rounds or other shapes – NOTE: the scones made from scraps may be slightly tougher and will not be as uniform in appearance, but will be delicious nonetheless!

Candied Ginger Scones

Print Recipe

Bakery Style Candied Ginger Scones

Theserich and buttery scones are delicious and so easy to make! Plus, they are extraspecial, as they are full of candied dried ginger chunks and then topped with adrizzled white chocolate glaze. With only nine ingredients, these candiedginger scones are super delicious and perfect for a holiday treat!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: British

Keyword: candied ginger scones, easy dessert, ginger, ginger scones, scones

Servings: 6

Ingredients

• 2 cups all purpose flour
• 1 TBSP baking powder
• ½ teaspoon baking soda
• 1 TBSP sugar
• ½ teaspoon salt
• ⅓ cup unsalted cold butter
• ⅔ cup milk
• ⅓-½ cup candied ginger chunks cut to approx ¼ inch
• Optional:
• 7 oz white chocolate approx. 200 gr.
• pinch of oil for thinning white chocolate if necessary

Instructions

• Mix flour, baking powder, salt, baking soda and sugar in large mixing bowl. Blend thoroughly
• Cut in cold butter and mix with fingers until butter is roughly pea-sized
• Add ginger pieces and mix to distribute (I usually use about ⅓ cup of ginger pieces, but you can add up to ½ if you prefer more pieces
• Add milk and mix together until the dough just holds together and all flour has been incorporated – I usually use my hands for this. Avoid overworking the dough.
• Form dough into a ball and then flatten by hand to form a nicely rounded disk. Place disk on floured cutting board and roll slightly with rolling pin to get the disk about 1-1.5 inches in thickness (the thicker the dough, the taller the scones)
• With a sharp knife, cut the disk in half; then cut each half into pie-shaped thirds (triangles). You can also cut the disk into quarters then eights if you want 8 smaller scones.
• Lightly press down any popping-up ginger pieces and replace any that may have escaped during cutting.
• Place scones on a baking sheet lined with parchment
• Bake in oven preheated to 400°F for between 10-17 minutes. Check scones while cooking for browned bottoms which indicate doneness. Baking toward the upper end of timing will result in crunchier scones with browner tops – be sure to check that bottoms do not burn!
• Set scones on rack to cool.
• Melt white chocolate on low in a small pot, stirring frequently to avoid sticking. If your chocolate does not easily flow for drizzling when melted, add up to ½ teaspoon oil to thin chocolate to drizzling texture
• Drizzle chocolate onto cooled scones with a spoon, or through a pastry bag (or corner of a plastic bag with tip cut out) as preferred