Ginger Cream Scones
Quick answers for making, adapting, storing, and reheating ginger cream scones. Tips on mix-ins, substitutions, and keeping scones tender.
I discovered a delicious recipe for 'Cream Scones' several years ago, in 'The Joy of Cooking.' Since then, I have made these scones with the variations suggested in the book, as well as some of my own devising -- to the delight of family, friends, colleagues, and co-workers, for whom I bake batches regularly (not only because the scones themselves are so delicious, but also because the recipe is so simple to make).
The Christmas 2003 issue of 'Fine Cooking' magazine carried a recipe for 'Double Ginger Scones.' I adapted that recipe to my simpler 'Cream Scones', and am pleased to offer the following for your consideration. I must also say, that every one of these recipes has benefited from the unparalleled quality of The Spice House’s ingredients -- which I order regularly from my home in Canada.
I am invariably thrilled with any of the spices, herbs, or extracts I order, and enjoy browsing through the extremely helpful catalogue, or the equally helpful information provided on the website. The quality of the products, and of the service of the staff of The Spice House has earned my admiration and loyalty as a customer. Thank you.
Submitted by: Susan Lyons from Thornhill, Ontario
Yield: 12 Scones
- These scones use heavy cream as the only wet ingredient for a very simple, tender dough.
- Handle the dough gently and mix only until it comes together to avoid tough scones.
- Try fruit and spice variations, freeze for longer storage, and reheat briefly to restore freshness.
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Preparation Instructions:
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Frequently Asked Questions
Do I have to use heavy whipping cream?
Heavy cream gives the scones their rich texture and rise. You can use half-and-half with 2 tablespoons melted butter added, but the result will be less rich and slightly denser. Avoid skim milk; it lacks the fat needed for the right crumb.
How do I keep my scones from becoming tough?
Mix only until the dry ingredients are moistened and knead very lightly. Overworking develops gluten and makes scones chewy. Shape quickly, score, and bake right away at 425 F to get a tender interior and a light crust.
Can I use fresh or frozen berries without making the dough wet?
If using frozen berries, do not thaw them first. Toss fresh or frozen fruit in a tablespoon of flour to reduce bleeding and moisture. Fold them in gently so the dough does not become wet or smeared with color.
What can I substitute for crystallized ginger?
Crystallized ginger adds sweetness and chew. If unavailable, use the same volume of chopped dried ginger candy or substitute 1/4 cup chopped dried apricots or figs plus an extra 1/2 teaspoon ground ginger. Fresh grated ginger is too moist; reduce the cream slightly if you use it.
How do I store and reheat scones?
Store cooled scones in an airtight container at room temperature for up to 2 days. To refresh, heat in a 325 F oven for 5 to 8 minutes or microwave briefly in 15 second bursts. For longer storage, freeze for up to 2 months.
Can I make these scones gluten free?
Use a 1-to-1 gluten free all-purpose flour blend that contains xanthan gum. The dough may be more fragile; handle gently and check doneness as baking time can be slightly different.
How should I size and bake the scones?
Pat the dough into an 8 to 9 inch round about 3/4 inch thick. Brush with cream, sprinkle the gingered sugar, score into wedges, and bake in the center of a 425 F oven for about 15 minutes, until golden.
What are easy flavour variations I can try?
Try cranberries and orange, sour cherry and almond, blueberry and lemon, or apple with apple pie spice. Add matching extract to the cream and tweak the topping sugar with a bit of zest or spice.
Do I have to use heavy whipping cream?
Heavy cream gives the scones their rich texture and rise. You can use half-and-half with 2 tablespoons melted butter added, but the result will be less rich and slightly denser. Avoid skim milk; it lacks the fat needed for the right crumb.
How do I keep my scones from becoming tough?
Mix only until the dry ingredients are moistened and knead very lightly. Overworking develops gluten and makes scones chewy. Shape quickly, score, and bake right away at 425 F to get a tender interior and a light crust.
Can I use fresh or frozen berries without making the dough wet?
If using frozen berries, do not thaw them first. Toss fresh or frozen fruit in a tablespoon of flour to reduce bleeding and moisture. Fold them in gently so the dough does not become wet or smeared with color.
What can I substitute for crystallized ginger?
Crystallized ginger adds sweetness and chew. If unavailable, use the same volume of chopped dried ginger candy or substitute 1/4 cup chopped dried apricots or figs plus an extra 1/2 teaspoon ground ginger. Fresh grated ginger is too moist; reduce the cream slightly if you use it.
How do I store and reheat scones?
Store cooled scones in an airtight container at room temperature for up to 2 days. To refresh, heat in a 325 F oven for 5 to 8 minutes or microwave briefly in 15 second bursts. For longer storage, freeze for up to 2 months.
Can I make these scones gluten free?
Use a 1-to-1 gluten free all-purpose flour blend that contains xanthan gum. The dough may be more fragile; handle gently and check doneness as baking time can be slightly different.
How should I size and bake the scones?
Pat the dough into an 8 to 9 inch round about 3/4 inch thick. Brush with cream, sprinkle the gingered sugar, score into wedges, and bake in the center of a 425 F oven for about 15 minutes, until golden.
What are easy flavour variations I can try?
Try cranberries and orange, sour cherry and almond, blueberry and lemon, or apple with apple pie spice. Add matching extract to the cream and tweak the topping sugar with a bit of zest or spice.
Make these every year for Christmas morning. Just came looking for a clean copy of the recipe!
I made this today for the first time. I had never made scones before and wasn’t expecting such a moist result, based on scones I had eaten from bakeries. This was absolutely delicious!! I followed the recipe exactly. The ginger flavor is not overpowering, but not too subtle, either. Perfect! This was so simple to make and I am so pleased with how they turned out. I think next time I may try using raw granulated sugar mixed with ground ginger to sprinkle on top for additional texture and presentation.