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Holiday Butterscotch-Ginger Tea Scones

2 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
6 tablespoons unsalted sweet butter, cold
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons Madagascar Bourbon vanilla extract
1 teaspoon cinnamon  
1/4 teaspoon nutmeg
1/2 cup butterscotch morsels
1/4 cup candied ginger bits (or diced candied ginger)
Egg Wash (see recipe below)
Cinnamon-Sugar (see recipe below)

Preheat oven to 350 degrees F.

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together. 

In a mixing bowl, blend buttermilk, egg, vanilla extract, cinnamon, and nutmeg together. Fold in butterscotch morsels and candied ginger bits; add mixture to the  flour mixture. 

With floured hands, pat dough to a 3/4-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.  If a drop scone is preferred, use 1/4 cup and place as instructed above.

Lightly brush the top of the scones with the egg wash. Extra cinnamon-sugar may also be sprinkled on top to taste. Bake 12 to 18 minutes until lightly golden brown.  Baking time will vary according to the size of your scone.

NOTE: Additions and or substitutions to this scone recipe may include flavored extracts, chocolate chips, coconut flakes, fruits, herbs, raisins, savories and spices to taste.

Yields: 12 full size scones or 24 small size scones.


Egg Wash:
1 large egg
1 tablespoon water

Mix together, repeat if needed.


Cinnamon Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.

Mix together, repeat if needed.