These ginger scones took a hot minute to make perfect, but perfect they are. I was hoping to include chopped pears in the mix, inspired by the pear ginger raisin scones at the now-shuttered Once Upon a Tart in SoHo. But the pears made the scones too wet, and when I replaced them with crystallized ginger, a spicy star was born. I scoop these—to portion them—with a big ole portion scoop (we did it this way at Baked), so there’s no fussy kneading on a floured work surface, rolling out, and cutting happening here. If you can’t find currants, or are (weirdly) anti-currant, you can substitute raisins.

　　This recipe was excerpted from ‘Snackable Bakes’ by Jessie Sheehan. Buy the full book on Amazon. Get more scone recipes, right this way →

　　

Ingredients

Makes 7 jumbo scones

　　

For the scones

2 cups (260 g) all-​purpose flour

　　½ cup packed (100 g) light brown sugar

　　1 Tbsp. baking powder

　　1 tsp. ground ginger

　　1 tsp. kosher salt

　　10 Tbsp. (141 g) unsalted butter, cold and cubed

　　½ cup (75 g) dried currants or raisins

　　½ cup (80 g) crystallized ginger, coarsely chopped

　　½ cup (118 ml) heavy cream, cold

　　1 ½ tsp. vanilla extract

　　1 large egg, cold

　　

For the egg wash

1 large egg

　　¼ tsp. kosher salt

　　

Step 1

Heat the oven to 375°F. Line a baking sheet with parchment paper.

　　

Step 2

To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-​sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-​cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.

　　

Step 3

Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.

　　

Step 4

To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.

　　

Step 5

Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving.

　　Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.

　　Excerpted from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan. Copyright © 2022. Published by Countryman Press, an imprint of W.W. Norton. Buy the full book at Bookshop, Amazon, and W.W. Norton.