Maple Ginger Scones
Maple and ginger are two of my favorite flavors, especially in the colder months. I had never really thought about putting them together until I had a maple ginger tea that was surprisingly delicious. After that, I knew I had to put them together in a recipe of my own. I thought scones would be a good choice, partly because one of my most loved recipes by friends and family is my Maple Brown Sugar Oat Scones. The crystallized ginger adds a zing of flavor that is nicely complimented by a maple icing drizzle. And of course we can’t forget the backdrop of the flaky, not-too-sweet scone dough. Give this recipe a try today to see for yourself!
Prepare the Scone Dough
To make the base scone dough, start by whisking together all purpose flour, baking powder, ground ginger, and salt in a large bowl. Then, cut in cold, cubed butter using a pastry cutter, fork, or your hands until the mixture comes together into pea-sized clumps like in the image below.
In a different bowl, whisk together heavy cream, brown sugar, maple syrup, egg, and vanilla extract. Pour the wet ingredients over the flour/butter mixture and mix until just combined. Then, gently mix in diced crystallized ginger. Do not overwork the dough as it may melt the butter. If you notice your butter is melting too much while mixing, put the bowl in the refrigerator for 5 minutes before continuing.
Shape the Dough
Dust a work surface with flour and work the dough into a ball using your hands. If the dough is too sticky to work with, add an additional 1-2 tablespoons of flour. If making standard size scones, press all of the dough into one 8-inch disc. If making mini scones, divide the dough in half and press into two 5-inch discs. Cover and refrigerate for at least 15 minutes.
Preheat the oven to 400°F. Line a baking sheet with silicone baking mats or parchment paper. Cut your chilled dough discs into 8 triangular sections. Transfer these to the prepared baking sheet at least 2 inches apart and brush the tops with heavy cream.
Bake the Scones
Bake at 400°F for 18-20 minutes for mini scones or 22-25 minutes for standard size scones. They will be a nice golden brown like in the image below when ready. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Make the Maple Icing
To make the icing, simply whisk together powdered sugar, maple syrup, and 1 tablespoon of milk or cream until smooth. If the icing is too thick, mix in an additional tablespoon of milk or cream.
Drizzle the icing over the cooled scones.
Store leftover scones in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Maple Ginger Scones
Ingredients
- 2 and 1/4 cups all purpose flour, plus more for dusting your work surface
- 2 and 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus 2 Tbsp for brushing the tops of the scones
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup crystallized ginger, chopped into small pieces
- 1/2 cup powdered sugar
- 2 Tbsp maple syrup
- 1-2 Tbsp milk or cream
Instructions
- Whisk together the flour, baking powder, ground ginger, and salt in a large bowl.
- Cut in the cubed butter using a pastry cutter, fork, or your hands until the mixture comes together into pea-sized clumps.
- In a medium bowl, whisk together the heavy cream, brown sugar, maple syrup, egg, and vanilla.
- Pour the wet ingredients over the flour/butter mixture and mix until just combined. Gently mix in the crystallized ginger. Do not overwork the dough as it may melt the butter. If you notice your butter is melting too much while mixing, put the bowl in the refrigerator for 5 minutes before continuing.
- Dust a work surface with flour and work the dough into a ball using your hands. If the dough is too sticky to work with, add an additional 1-2 tablespoons of flour. If making standard size scones, press all of the dough into one 8-inch disc. If making mini scones, divide the dough in half and press into two 5-inch discs. Cover and refrigerate for at least 15 minutes.
- Preheat the oven to 400°F. Line a baking sheet with silicone baking mats or parchment paper.
- Cut each disc into 8 triangular sections. Transfer the scones to the prepared baking sheet at least 2 inches apart. Brush the tops with heavy cream.
- Bake for 18-20 minutes for mini scones or 22-25 minutes for standard size scones until golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or cream until smooth. If the icing is too thick, mix in an additional tablespoon of milk or cream.
- Drizzle the icing over the cooled scones.
- Store leftover scones in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
