Curried Ginger Scones

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Curried Ginger Scones

star rating (2) rate this recipe »
Published prior to 2008

These simple scones mirror their main flavor element, ginger: sweet and spicy-hot.

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped crystallized ginger
1/2 teaspoon curry powder
5 tablespoons sugar
1 stick butter, cut into pieces
1 cup buttermilk, yogurt or sour cream (low-fat is fine)

In a medium-sized mixing bowl, combine the flour, baking powder, baking soda and salt. Add the ginger, mixing to distribute, then the curry and sugar. Cut in the butter till the mixture is crumbly.

Add the buttermilk (or yogurt or sour cream), stirring till the dough just holds together. Transfer the dough to a lightly floured work surface, and pat it into a 10-inch square, about 1/2-inch thick. Cut the dough into 25 small squares, and transfer them to a lightly greased baking sheet.

Bake the scones in a preheated 425°F oven for 20 minutes, or until they're golden. Remove them from the oven and paint them with ginger syrup, if desired. Yield: 25 scones.


  • star rating 11/16/2011
  • MichaelG from KAF Community
  • Easy preparation and a divine texture. Mine came out feeling/looking more like biscuits than what I would think of as scones but no one was complaining! A full batch generated enough for us to enjoy a few and to give some to friends. The ginger flavor was fantastic but I do have one criticism: 1/2 tsp of curry powder simply isn't enough to taste. My guess is that twice or three times that might be necessary to give them a real kick.
  • star rating 04/09/2010
  • Pattie from Virgin Islands
  • These were so simple to make. The curry was very subtle & the ginger was not overpowering. I ended up with more than the recipe said it made. I gave some to 2 neighbors who both loved them & asked for the recipe. When I asked the neighbors husband how he liked them, he said they were all gone by the time he got home.