Ginger Scones

Savor bites of raisins, chopped walnuts, and crystallized ginger in these flakey buttermilk scones flavored with ginger, cinnamon, and molasses.




6 to 8




  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅓ cup Challenge European Style Unsalted Butter, cold and cut into ½-inch cubes
  • 1 large egg
  • ½ cup buttermilk
  • 1 Tablespoon molasses
  • 2 Tablespoons chopped crystallized ginger
  • 2 Tablespoons raisins
  • 2 Tablespoons chopped walnuts
  • 1 Tablespoon buttermilk


  • 1

    Preheat oven to 400°F.

  • 2

    Combine flour, sugar, baking powder, baking soda, ginger, cinnamon and salt. Cut in cold butter until mixture resembles coarse meal. Whisk egg with buttermilk and molasses.

  • 3

    Whisk egg with buttermilk and molasses. Create a well in dry ingredients and add egg mixture; stir just until moistened. Stir in crystallized ginger, raisins and nuts.

  • 4

    Turn dough onto floured surface and shape into 8-inch circle, approximately ¾ inch thick. Cut into wedges (or cut out with a biscuit cutter) and place on a nonstick or buttered baking sheet. Brush with buttermilk. Bake 18 minutes or until golden brown. Serve warm.

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