Apple-Ginger Scones
Soft, crisp apple ginger scones with candied ginger and apples. Easy recipe, baking tips, and storage advice for perfect results.
Soft inside, with a crisp outside. The sweet apples deliciously juxtaposed the spicy bits of spicy candied ginger. Recipe courtesy of La Matriz Bakery. These scones are cut into circles and can also be called, Scottish Biscuits.
Yield: 12-14 scones
- Keep butter cold and work it into the flour until pea-size for a flaky texture.
- Fold wet ingredients and diced apples quickly, roll to 3/4 inch, then bake at 350°F for about 15 minutes.
- Chill the dough, dust the surface to manage stickiness, and optional egg wash gives a golden shine.
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Preparation Instructions:
Mix dry ingredients together. Work butter into flour until it is in pea size chunks—by hand or with a pastry blender.
Whisk wet ingredients separately before folding them into the butter and flour. Fold in diced apple and candied ginger.
Roll out dough into 3/4” thickness before cutting out circles. This dough may be sticky, apply a dusting of flour to your surface and roller as needed.
Bake at 350 for 15 minutes or until golden brown.
Optional: Brush with egg wash, and a dusting of Apple Pie Spice and sugar.
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More About This Recipe
For best results keep dough chilled.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
How do I keep these scones light and flaky?
Use very cold butter and cut it into the flour until the pieces are about the size of peas. Mix the wet and dry ingredients only until combined. Keep the dough chilled and handle it as little as possible before rolling and cutting.
Can I use frozen apples instead of fresh?
Yes. Thaw the apples, drain off excess moisture, and pat them dry. Toss the diced apples in a teaspoon of flour to help prevent extra wetness in the dough.
What can I use if I want a dairy-free or vegan version?
Swap cold unsalted butter for a firm vegan butter and use a plant based heavy cream or a mix of plant milk plus a splash of neutral oil to mimic cream. For the egg, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) although texture will be a bit different.
How should I store and reheat the scones?
Store cooled scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in a 325°F oven for 8 to 10 minutes or microwave briefly for 20 to 30 seconds. For longer storage, freeze up to 3 months.
Can I freeze the scone dough or freeze unbaked scones?
Yes. Shape and cut the scones, then freeze them on a tray until firm. Transfer to a bag for long term storage. Bake from frozen, adding a few extra minutes to the bake time, until golden and cooked through.
Why brush with egg wash and sprinkle apple pie spice?
Egg wash gives the scones a shiny golden crust. A light dusting of apple pie spice and sugar adds aroma and a sweet spiced finish that complements the apples and candied ginger.
My dough is sticky. How do I roll it without tearing?
Chill the dough for 15 to 30 minutes before rolling. Lightly flour your surface and rolling pin. If it sticks, lift and dust more flour under the dough rather than overworking it.
How do I keep these scones light and flaky?
Use very cold butter and cut it into the flour until the pieces are about the size of peas. Mix the wet and dry ingredients only until combined. Keep the dough chilled and handle it as little as possible before rolling and cutting.
Can I use frozen apples instead of fresh?
Yes. Thaw the apples, drain off excess moisture, and pat them dry. Toss the diced apples in a teaspoon of flour to help prevent extra wetness in the dough.
What can I use if I want a dairy-free or vegan version?
Swap cold unsalted butter for a firm vegan butter and use a plant based heavy cream or a mix of plant milk plus a splash of neutral oil to mimic cream. For the egg, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) although texture will be a bit different.
How should I store and reheat the scones?
Store cooled scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in a 325°F oven for 8 to 10 minutes or microwave briefly for 20 to 30 seconds. For longer storage, freeze up to 3 months.
Can I freeze the scone dough or freeze unbaked scones?
Yes. Shape and cut the scones, then freeze them on a tray until firm. Transfer to a bag for long term storage. Bake from frozen, adding a few extra minutes to the bake time, until golden and cooked through.
Why brush with egg wash and sprinkle apple pie spice?
Egg wash gives the scones a shiny golden crust. A light dusting of apple pie spice and sugar adds aroma and a sweet spiced finish that complements the apples and candied ginger.
My dough is sticky. How do I roll it without tearing?
Chill the dough for 15 to 30 minutes before rolling. Lightly flour your surface and rolling pin. If it sticks, lift and dust more flour under the dough rather than overworking it.
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Very good recipe and easy to make.