Best Ginger Cream Scones Recipes

BLACKBERRY AND GINGER CREAM SCONES

Blackberry and Ginger Cream Scones image

Wonderful flavor of fresh blackberries and ginger. This makes 6 large or 8 smaller scones.

Provided by Karen Shaw Whipple

Categories Bread Quick Bread Recipes Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground ginger
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup blackberries
1 cup heavy cream
2 tablespoons turbinado sugar, or as needed

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 46 g, Cholesterol 79.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 15.3 g, Sodium 380.7 mg, Sugar 11.4 g

JEN'S EASY APRICOT, CREAM & GINGER SCONES

Jen's Easy Apricot, Cream & Ginger Scones image

I made this up based on 'Lemonade Scones" and what I had in the fridge :) You can also make these lighter in calories by using diet gingerale and light or lowfat cream. I am sure there are numerous combinations of drinks & fruits. Have fun trying them out :) If you are using metric measures the cream & gingerale are 150mls of each. The first time I made these I only had 100mls cream so I added in 2 Tablespoons of sour cream and this worked as well.

Provided by Jen T

Categories Scones

Time 25m

Yield 9 scones

Number Of Ingredients 9

Ingredients

2 cups self raising flour
1 pinch salt
2 teaspoons sugar
1/2-1 teaspoon ground ginger (use more if you like)
1/2 cup dried apricot (roughly chopped)
1/2 cup heavy cream, plus
2 tablespoons heavy cream
1/2 cup ginger ale, plus
2 tablespoons ginger ale

Steps:

Pre heat oven to 400'F/200'C.
In a bowl mix together all the dry ingredients and stir through the apricot pieces.
Add in the cream and gingerale and mix lightly with a knife until mixture holds together in a ball.
Tip out onto a floured board and gently pat out into a rectangle and cut into 9 scones or cut out scones with a 6cm diam cutter.
Place close together on a baking tray lined with baking paper and bake in hot oven for 15 minutes.
Tip out onto a clean teatowel and wrap up to keep warm.
These are nice just buttered but even better spread with some apricot jam and topped with a dollop of whipped cream for a special treat.

Nutrition Facts : Calories 185.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 22.7, Sodium 26, Carbohydrate 28.7, Fiber 1.3, Sugar 6.4, Protein 3.5

GINGER CREAM SCONES

Ginger Cream Scones image

I've been making these scones for years. I love the flavor of candied ginger alongside a nice relaxing cup of Lady Grey or Earl Grey tea. The first time I made these I forgot to whip the cream first and they still came out great - so either way works. Because I prefer scones to be on the less sweet side, I often omit the brown...

Provided by Sheryl Faulkner

Categories Other Breads

Time 45m

Number Of Ingredients 8

Ingredients

3 c flour
1//2 c sugar
4 tsp baking powder
1/4 tsp salt
6 Tbsp crystallized ginger, finely minced
2 c whipping cream
2 Tbsp melted butter
2 Tbsp light brown sugar

Steps:

1. Sift dry ingredients. Add minced ginger. Toss well.
2. Whip cream to soft peaks. Fold half of the cream into the dry mix until incorporated. Fold in remaining cream just until mixed. Knead lightly until the dough just forms a ball.
3. Divide dough in half. Press each half into a disc about 7-8" diameter on a buttered baking sheet or on parchment-lined baking sheet. Brush with melted butter and sprinkle with brown sugar, if desired.
4. With a large knife, gently score each round into 8 pieces. Bake 20-25 minutes until golden. Remove to rack and cool at least 30 minutes before separating.