Spicy Ginger Scones Recipe
Spicy Ginger Scones Recipe photo by Taste of Home

Spicy Ginger Scones Recipe

Publisher Photo
This recipe was created for Thanksgiving weekend with family members who were trying to be more health conscious, but I wanted the flavor to still be there. The candied ginger gives these scones a special zing!—Rebecca Guffey, Apex, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup half-and-half cream
  • 1/2 cup golden raisins
  • 2 tablespoons chopped crystallized ginger
  • Additional half-and-half cream and sugar

Nutritional Facts

1 scone (calculated without additional cream and sugar) equals 202 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 391 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the biscuit mix, sugar, cinnamon, ginger and nutmeg. Stir in cream just until moistened. Stir in raisins and ginger.
  2. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Brush tops lightly with additional cream; sprinkle with additional sugar.
  3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 8 scones.
Originally published as Spicy Ginger Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p181

Nutritional Facts

1 scone (calculated without additional cream and sugar) equals 202 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 391 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Spicy Ginger Scones

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Reviewed Oct. 22, 2010

These are in the oven as I type, something must have gotten lost in translation because I followed the recipe rather precisely and I ended up with more of a batter than a dough. I spread it out as best I could on parchment paper (my favourite baking tool) but there was definitely no kneading or cutting of the dough involved. With adjustments to achieve the proper consistency I would most likely try this again as the spices seem perfect and I love candied ginger chunks in baked goods.

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