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Triple Ginger Scones with Chocolate Chunks
These rich, flavor-packed oversized scones are the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three different forms—ground, fresh and crystallized—give these breakfast pastries plenty of kick, as does ground black pepper. Keep both the butter and buttermilk in the refrigerator until you're ready to use them so they stay as cold as possible, which makes the dough easier to handle. Holt recommends serving the scones after they've cooled to room temperature, but we also loved them warm, while the chocolate is soft and melty.
12
Scones
Tip
Don't worry if the flour-butter mixture doesn't form a cohesive dough immediately after all the buttermilk has been added. In fact, it will be very crumbly, but a brief kneading and the act of shaping and pressing the mixture into disks will bring it together. When kneading, though, take care not to overwork the dough, which will result in tough, not tender, scones.
1 hour 15 minutes
40 minutes active
Ingredients
-
455
grams (3½ cups) all-purpose flour, plus more for dusting
-
67
grams (5 tablespoons) white sugar
Directions
-
01Heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, nutmeg, salt and pepper. In a 2-cup liquid measuring cup or a small bowl, stir together the buttermilk, grated ginger and orange zest.
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September 18, 2022
Favorite scones
My family and friends love this scones. I try to keep some in freezer too. Once my grown-up daughter said it did not have enough ginger punch. Before the prep, I have been tasting all three ginger ingredients ever since. Fresh, ground, candied gingers are not always the same intensity. I was born and grew up in Japan. Ginger is my staple just as garlic. This daughter pops in every now and then asking if any Triple Ginger Scones in my freezer. And many requests from friends. Not only the recipe itself but how you prep and bake makes difference. So my friends get recipe from me but not getting the same result. I do watch Milk Street the Scone making TV program periodically as a reminder to do it right. Thank you for the TV shows.
July 23, 2022
Go-To Scones
I love these scones and make them about once a month (they freeze well!). Buttery, gingery, chocolate-y. What's not to like?
June 13, 2022
Too Salty?
Did anyone else find these overly salty? I leave open the possibility that I mismeasured; but 1.25 teaspoons seems like a lot for 3.25 c of flour.
August 15, 2022
Repeat, Repeat at all costs!
Love, love these. I first tasted them at Tandem Bakery, in Portland, ME, where the recipe originated. I have been making them for years. I freeze them, and every morning my husband and I split one with coffee, that is, until we run out! I substitute ginger paste for the fresh ginger, that way I almost always have every ingredient that I need on hand.
Made them this morning, a lot of steps, agree with others that they were maybe a bit salty, didn't have kosher so used sea salt that I ground. I too had butter ooze out while they were baking but didn't affect anything. Think they were too big and would make maybe 16 instead of 12 out of the dough. In order to decrease the labor, I believe I'll skip the grated fresh ginger or reduce the amount just to save on labor and 2 out of 3 ginger additions should be enough.
They taste good. I could not put so much nutmeg and ginger (I put 1 tsp of nutmeg and 1/2 of ginger) as a family member does not like it. Because they taste good, I can probably go without these spices. I only put 12 tablespoons of butter and nothing ooze after it was baked and 1 tsp of table salt (I think a little more is needed... probably as written above 1 and 1/4 tsp). My kid liked it.
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2.5 tsp. of salt is way too much for this recipe. Is this a typo?