Go Back
Ginger-Apple Scones Greg Patent

Ginger-Apple Cream Scones

4 from 2 votes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Scones



  • 2 cups (9 ounces) all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon apple pie spice or pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 tablespoons cold unsalted butter cut into 4 chunks
  • 1/3 cup finely diced candied ginger
  • 1 cup peeled and shredded tart apple about 3 ounces
  • Finely grated zest 1 lemon or 2 tangerines
  • 2 large egg yolks
  • Heavy cream to measure 1 cup


  • 1 tablespoon heavy cream
  • 1 tablespoon pearl sugar, granulated sugar or turbinado sugar


  • Have ready a large (14- x 17-inch) cookie sheet lined with parchment or non-stick baking pan liner. Preheat the oven to 425 degrees with a rack in the center position. Place the flour, sugar, spice, salt, and baking powder into a large mixing bowl. Whisk to combine well. Add the cold butter and cut the butter into the dry ingredients with a pastry blender until the pieces of fat look like very coarse meal.
  • Stir in the candied ginger, apple, and fruit zest. Put the egg yolks into a 1-cup glass measure with pouring spout. Break the yolks up with a fork and gradually stir in heavy cream until the liquid reaches the 1-cup line.
  • Add the liquid to the dry ingredients and stir with a wooden spoon until the dough gathers together into a mass. Turn all the dough out—including any dry bits— onto a lightly floured surface, and knead briefly—just 2 or 3 times.
  • Flatten the dough into a 7-inch disc. Brush the top of the dough with 1 tablespoon cream and sprinkle evenly with the sugar. Cut the dough into 8 wedges.
  • Transfer the scones to the prepared baking sheet spacing them 2 or more inches apart. Bake for 15 to 18 minutes until the bottoms are golden brown and the edges of the scones are a dark brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter.
  • NOTE: You can make dough a night ahead, shape it into a 7-inch circle, cover with plastic wrap, and refrigerate. The next morning, as the oven preheats, complete making the scones.
Keyword Pastry with Fruit