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Ginger Scones

Author: Martin Philip

Ginger Scones Recipe

This recipe comes to us from our head bread baker, Martin Philip. The scones are as tender as can be and feature a medley of aromatic spices. Martin recommends freshly grinding your own spices with a spice mill or mortar and pestle for optimum flavor.

This recipe was excerpted from Breaking Bread: A Baker’s Journey Home in 75 Recipes by Martin Philip, photography by Julia A. Reed, Copyright © 2017. It has been reprinted with permission of Harper Wave, an imprint of HarperCollins Publishers.

At a glance

8 medium-sized scones


Choose your measure:


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon cinnamon, freshly ground
  • 1 teaspoon coriander, freshly ground
  • 1/2 teaspoon cardamom, freshly ground
  • 1/4 teaspoon clove, freshly ground
  • 4 tablespoons (1/4 cup) cold unsalted butter, sliced into 1/8”-thick pieces
  • 1/2 cup crystallized ginger, chopped into pea-sized pieces
  • 3/4 cup heavy cream
  • 1/4 cup brown sugar, light or dark, packed



  1. Set your oven rack on a rung in the top third of the oven. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.
  2. Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl whisk together the flour, baking powder, baking soda, salt, and ground dry spices.
  3. Add the cold butter, tossing to coat with the dry ingredients. Then press the butter pieces between your thumbs and forefingers into small flat pieces, or "leaves."
  4. Add the ginger and toss to combine.
  5. In a small bowl whisk together the cream and brown sugar.
  6. Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined. The dough should be firm and barely cohesive (some dry bits are OK).
  7. Transfer the dough to a lightly floured work surface, and fold a few times to incorporate any dry bits if necessary.
  8. Pat the dough into a circle 1" thick and 7" across. You may chill the dough until set for easier cutting.
  9. Cut the dough into eight wedges with a chef's knife, cutting directly down; don't saw. Arrange the scones evenly on the prepared pan.
  10. Brush the scones with the egg wash and garnish with coarse sugar, if desired.
  11. Bake the scones for 18 to 22 minutes on the top rack, rotating after 14 minutes, until they're light gold and firm to the touch.
  12. Remove the scones from the oven, and serve warm or at room temperature. Store baked scones, well wrapped, at room temperature for 2 to 3 days; or freeze for up to 1 month.