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.

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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

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.

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

Cut your butter into the flour mixture well.

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.

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.

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.

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.

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Candied Ginger Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
34 mins
 
Amazing gingery scones.
Course: Breakfast
Cuisine: Scones
Servings: 7
Calories: 699 kcal
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 Facts
Candied Ginger Scones
Amount Per Serving (6 g)
Calories 699 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 524mg 22%
Potassium 289mg 8%
Total Carbohydrates 90g 30%
Dietary Fiber 1g 4%
Sugars 34g
Protein 9g 18%
Vitamin A 28%
Vitamin C 0.4%
Calcium 12.2%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

3 Comments

  1. 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 Reply

      @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. 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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