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

Spicy Ginger Scones Recipe

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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(1)

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MY REVIEW
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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