Recipe of the Week: Candied Ginger Scones

Ginger has many incredible health benefits, but aside from that, it makes for a really great ingredient in baking.  Its distinct taste adds a flavorful and exciting new twist to your baking!

Start by making the candied ginger, or if you’re feeling lazy, your local grocer should have some too :).

Ingredients for Candied Ginger

  • Nonstick spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar


Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into thin slices. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain (you can even keep the rest and have your very own ginger tea!), reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Cut up pieces into very small pieces for baking.


Ingredients for Scones

  • 3 cups all purpose flour (400 g)
  • 3/4 cup sugar (160 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
  • 1 Tbsp orange zest
  • 1 Tbsp grated fresh ginger
  • 1 teaspoon ground ginger
  • 3/4 cup buttermilk* (200 ml)
  • 10 Tbsp (5 ounces, 140 g) unsalted butter, melted
  • 1/4 cup ginger sugar (mixture of ground ginger and sugar – to taste; approximately 1/4 cup granulated sugar and 1 teaspoon ground sugar)

* If you don’t have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.


1) Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
2) In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, ground ginger, and fresh ginger until evenly mixed.
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. Make sure not to over mix. The mixture should look very shaggy.

4) Divide the mixture into small balls (softball sized), and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.


5) Bake at 400°F (or 200°C) for 14-18 minutes. Cool on a rack for 5 minutes before eating.

Come join us for breakfast at our beautiful Los Angeles Bed and Breakfast and we’ll be sure to keep your tummy smiling!

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