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Candied Ginger Scones

close up Candied Ginger Scones and candied gingers

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Candied Ginger Scones and candied gingers
Candied Ginger Scones

 

Can anyone out there explain my fascination with scones? Is there anyone else out there who feels the same way I do? That they are just the perfect treat, night or day, with coffee or tea,  sweet or savory?

I. Love. Scones.

I love the more cake-like ones without sour cream, but adore the tang and crispness that the sour cream ones have. I love fruit in them but also enjoy dark spicy ones with nary a fruit to be found.

These have been in the back of my mind for a while and I finally got around to making them.

And I know I always say it, but really, these are my new favorite. I can say that because I only post my favorites, any recipe that isn’t worthy of the title “scone” is never posted.

These are spicy with the ginger, crisp with the butter and tangy with the sour cream, and your tongue gets these wonderful little hot spots from the candied ginger when you are lucky enough to bite into one.

Heaven.

Ingredients:

1 cup of sour cream
1 tsp baking soda
4 cups of flour
1 cup of white sugar
1/3 cup of chopped candied ginger
1 cup of margarine or butter
1 egg
2 tsp baking powder
1 tbsp ginger

all ingredients for Candied Ginger Scones on top of table

In a large bowl combine all of your dry ingredients. Whisk them together well.

large bowl with sugar and butter

Candied ginger rocks my socks.

 

A hint for chopping it, take out the pieces you need and let them air dry for a while. They won’t stick together as much and end up lovely like below.

chopped Candied ginger in a yellow measuring cup

Mix your sour cream and baking soda together and let it poof up.

Mixture of sour cream and baking soda in a white small bowl

Cut your butter into the flour mixture well.

butter cut into the flour mixture

Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream.  Combine well, then turn out onto a floured surface.

adding the chopped candied ginger to the flour mixture

Since I make scones all the time, I finally figured out an easier way to achieve the circles I need in order to cut those little triangle shapes.

Roll your dough into a log like below. Then cut the log into three pieces.

dough rolled like a log

Take each of those three pieces and turn them onto their cut side.

a slice of rolled dough cut into 3 parts

Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles.

flattening the cut dough using hands

Then slice each circle into 6 pieces.

flattened dough sliced into 6 triangular parts

Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous.

triangular cut dough place on a well greased baking sheet ready for baking

And make a pot of tea right about now, sit down and have one hot from the oven.

Love,

Karlynn

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Candied Ginger Scones

Amazing gingery scones.
5 from 2 votes
close up Candied Ginger Scones and candied gingers
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
34 minutes
Course
Breakfast
Cuisine
Scones
Servings
18
Calories
272
Author
Karlynn Johnston

Ingredients

  • 1 cup sour cream
  • 1 tsp baking soda
  • 4 cups flour
  • 1 cup white sugar
  • 1/3 cup chopped candied ginger
  • 1 cup margarine
  • 1 egg
  • 2 tsp baking powder
  • 1 tbsp ginger

Instructions

  1. In a large bowl combine all of your dry ingredients. Whisk them together well. Candied ginger rocks my socks. A hint for chopping it, take out the pieces you need and let them air dry for a while. They won't stick together as much and end up lovely like below.

  2. Mix your sour cream and baking soda together and let it poof up. 

  3. Cut your butter into the flour mixture well. 

  4. Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn out onto a floured surface. 

  5. Roll your dough into a log like below. Then cut the log into three pieces. Take each of those three pieces and turn them onto their cut side. Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles. Then slice each circle into 6 pieces. 

  6. Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous. And make a pot of tea right about now, sit down and have one hot from the oven.

Nutrition Information

Calories: 272kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 204mg, Potassium: 112mg, Sugar: 13g, Vitamin A: 545IU, Vitamin C: 0.1mg, Calcium: 47mg, Iron: 1.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Comments & Recipe Tips Share a tip or comment!

  1. DL says

    So I love this base recipe with the sour cream. I’ve tried raisin (was to die for!) apple cinnamon (the apples made it a bit wet for my liking) and there’s a batch of the candied ginger in the oven right now. Every time so far I’ve found that 20 minutes is still just a touch under done so I’ve been doing about 22 minutes.

    My question though is this: is there supposed to be a pool of butter as it bakes? Am I allowing the butter to get too warm before I bake them? After I pull them out the melted butter gets absorbed back in (disgusting in the best way) but I wonder if procedurally I’m doing something wrong?

    Thanks!!!

    • thekitchenmagpie says

      @DL Hhmmm no. I’ve never had a pool of butter on the bottom. Try chilling them before you bake them, it COULD be your butter as well perhaps?

  2. Charlynn says

    I love scones too. The only problem is that I am the only one in my house who does, so guess who ends up eating them all?

    Try them with dates-even if you don’t like the texture of dates, the flavour combination is to die for!

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