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  1. Pour the heavy cream over crystallized ginger. Let the two items steep together while you prepare the scones.
  2. Whisk together all dry ingredients (flour, sugar, salt, baking powder).
  3. Grate frozen butter into dry ingredients. Mix together, either using your fingers or two knives, until flour and butter have come together into crumbly pieces roughly the size of small peas.
  4. Put the flour and butter back in the freezer while you prepare the wet ingredients.
  5. Drain ginger, reserving the heavy cream. Chop into small pieces.
  6. Measure 1/2 cup heavy cream, setting remainder aside for later use. Whisk 1/2 cup cream with 1 egg, vanilla extract, and 1 teaspoon cinnamon.
  7. Remove flour mixture from freezer. Pour wet ingredient mix over flour mix; stir to evenly incorporate. Then stir in chopped crystallized ginger.
  8. Working quickly, roll all ingredients into a ball, then flatten into an 8-inch disc. If it is too wet and sticks to your hands, add more flour. If it is too dry and crumbles instead of flattens, add a small amount of cream.
  9. Cut into 8 wedges. Put on a parchment-lined baking sheet. Brush tops of scones lightly with cream and put back in the fridge for 15 minutes.
  10. Preheat oven to 400°F.
  11. Once scones have set up in the fridge, get them in the hot oven and bake for 20-25 minutes, until they are lightly browned all over.
  12. While scones are baking, make icing by stirring powdered sugar together with remaining cinnamon, two Tablespoons heavy cream and zest from one lime. If icing is too thick, add more cream, or some fresh lime juice, in small increments until it is the desired consistency.
  13. Remove scones. Let cool at least 1 hour, and then drizzle with icing.

Yield: 10-12 scones



Cinnamon Scones

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