Millcroft Inn & Spa’s Ginger Scones

Warm up your mornings with Pastry Chef Karen Souillet’s irresistible ginger scones. Infused with the zesty warmth of ginger, these fluffy delights are packed with the perfect balance of sweet and spicy flavors. Perfect for that cozy morning treat or afternoon tea break. Serve them with clotted cream and jam for a truly indulgent experience.

Ginger Scones

Yields 12 scones

Ingredients:

2 ¼ cup Pastry flour
1/3 cup Granulated sugar
1 tbsp Baking powder
1 tsp Lemon zest
1 ½ Sticks unsalted butter, cut into 2 ½ cm cubes & frozen
2/3 cup Candied ginger, finely chopped, ½ cm pieces
¾ cup Heavy cream & extra for brushing

Method:

1. Combine pastry flour, granulated sugar, baking powder, then sift the mixture through a sieve.
2. Add lemon zest and unsalted butter cubes until mixture is pale yellow and the consistency of fine meal.
3. Stir in the candied ginger.
4. Place hole in the center of the dough and pour in the heavy cream, then using one hand, fold into mix until just combined.
5. Powder your hands with flour.
6. Turn dough out onto lightly floured work surface, knead to ball.
7. Roll or pat into 2 cm thick circle.
8. Brush tops with heavy cream.
9. Bake at 400°F for 12 – 16 minutes.

Tips:

1. You may re-work scraps and re-roll to make more circles.
2. The more you work the dough the tougher/denser it becomes.