Candied Ginger Scones

This scone recipe intrigued me because it was so different than any other scone I’ve baked. Unlike other recipes, there was no butter involved—instead, heavy cream was whipped into stiff peaks and folded into the dry ingredients. The result was an extremely light scone with a fluffy texture. At first I wasn’t sure how the recipe was going to come together because the dough seemed very crumbly and a little dry. However, after kneading the mixture a few times it all came together. The ginger flavor was pronounced but not overwhelming due to the blend of ground ginger and crystallized ginger. I really enjoyed how the spicy bite of the ginger was a nice contrast to the lightness of the scone. The scones were topped with brown sugar before baking for an additional crunch and touch of sweetness. If you’re a ginger fan, these are a must.

Coming soon: Pumpkin Walnut Bread