Spicy Ginger Scones Recipe

4 2 2
Spicy Ginger Scones Recipe
Spicy Ginger Scones Recipe photo by Taste of Home
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Spicy Ginger Scones Recipe

Read Reviews
4 2 2
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

In a large bowl, combine the biscuit mix, sugar, cinnamon, ginger and nutmeg. Stir in cream just until moistened. Stir in raisins and ginger.
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.
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 each: 202 calories, 7g fat (3g saturated fat), 10mg cholesterol, 391mg sodium, 33g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forSpicy Ginger Scones

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MY REVIEW
Angel182009 User ID: 6228642 102348
Reviewed Aug. 9, 2014

"I had no problem getting the consistency needed for the dough but instead of half and half I used 4 1/2 tsp. melted butter and enough milk with it to make 1 cup. I also left out the crystalized ginger. I brushed milk on the top and then added sugar to the top."

MY REVIEW
Saskie73 User ID: 286772 173844
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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