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    40 minutes ·

    Ginger Scones

    There's a delightful spiciness to these scones that makes the soft, warm, sweet classic scone even better. And if your kid, on Christmas Eve, claims that these are a Christmas morning tradition, be ready with candied ginger in the pantry just in case!

    By Mitchell Kimbrough·November 3, 2025
    Total Time

    40 minutes

    Serves

    12

    Difficulty
    Easy

    Ingredients

    • ·3 cups (400g) all-purpose flour
    • ·3/4 cup (160g) sugar
    • ·1 teaspoon baking soda
    • ·1/2 teaspoon baking powder
    • ·1/4 teaspoon salt
    • ·3/4 cup (3 1/2 ounces or 110g) candied ginger, chopped into 1/4-inch pieces or smaller
    • ·1 tablespoon lemon zest
    • ·1 tablespoon grated fresh ginger
    • ·3/4 cup (200ml) buttermilk* (or substitute: 1 tbsp lemon juice + 3/4 cup minus 1 tbsp milk)
    • ·10 tablespoons (5 ounces, 140g) unsalted butter, melted
    • ·1 tablespoon coarse sugar for sprinkling on top, optional

    Preparation

    1. Step 1

      Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

    2. Step 2

      In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

    3. Step 3

      Create a well in the center of the flour. Pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened; the mixture should look very shaggy.

    4. Step 4

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    Divide the mixture into two balls and flatten each on a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the prepared baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar if using.

  1. Step 5

    Bake at 400°F (200°C) for 18–20 minutes. Cool on a rack for 5 minutes before eating.

    2. Notes

    Make sure your baking powder is relatively fresh (replace after ~6 months) for good rise. If you don't have buttermilk, substitute 1 tablespoon lemon juice plus 3/4 cup minus 1 tablespoon regular milk. Coarse sugar for sprinkling is optional.