Gluten-Free Double Ginger Scones

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Recipe Intro From thefeedfeed

Photo by Lisa Thompson

Freshly grated and chopped crystalized ginger add a double dose of flavor to these seasonal scones made with Gluten Free Measure for Measure Flour from our friends at King Arthur Baking Company. Drizzled with a simple maple-lemon glaze, they’re perfect on a fall morning alongside a cup of tea!

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  • Recipe Card
Prep time 45mins
Cook time 20mins
Serves or Makes: 8 scones

Recipe Card

ingredients

  • 2 3/4 cups (330g) King Arthur Baking Company Gluten Free Measure for Measure Flour
  • 1/4 cup (53g) light brown sugar, packed
  • 1 tablespoon (14g) freshly grated ginger
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (2.5g) ground cinnamon
  • 3/4 teaspoon (12g) fine sea salt
  • 8 tablepoons (113g) cold unsalted butter, cut into cubes
  • 1/2 cup (92g) chopped crystalized ginger, plus more for topping
  • 2/3 cup (151g) cold buttermilk
  • 3 large eggs, divided
  • 2 teaspoons (9g) vanilla extract

Lemon Glaze

ingredients

  • 1 cup (113g) confectioners' sugar
  • 2 tablespoons (39g) pure maple syrup
  • 1 tablespoon (9g) lemon juice
  • 1 teaspoon (2g) lemon zest
  • Fine sea salt, to taste

Method

  • Step 1

    Line a baking sheet with parchment paper and dust with a little flour.

  • Step 2

    In a large bowl, whisk flour, brown sugar, ginger, baking powder, cinnamon and salt.

  • Step 3

    Using a fork, pastry blender or your hands, work butter into flour until the texture resembles a coarse meal. Stir in crystalized ginger.

  • Step 4

    In a bowl or measuring cup, whisk buttermilk, 2 eggs and vanilla. Add to dry ingredients. Mix with a fork or wooden spoon until a shaggy dough forms.

  • Step 5

    Turn out dough onto baking sheet and divided in half. Form each piece into a 5-6” circle about ¾” thick. Cut each circle into 4 wedges. Separate wedges and space out on baking sheet about 2-3 inches apart (it’s OK if they touch a little during baking.) Freeze scones for about 30 minutes.

  • Step 6

    While scones are chilling, preheat oven to 425F. Beat remaining egg. Brush scones with egg wash. Bake for about 20 minutes until golden brown. Let cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

  • Step 7

    For the glaze, whisk confectioners’ sugar, maple syrup, lemon juice, lemon zest and salt until smooth. Drizzle over cooled scones. Sprinkle with more chopped crystalized ginger, if desired.