These Holiday Butterscotch Ginger Scones are sweeter than the average scone and sprinkling a bit of sugar on top of the dough before baking produces a slightly crunchy top layer to the scones. The ginger and butterscotch combination makes for a delightful holiday scone experience.
Photo and Butterscotch Ginger Scones recipe by Ellen Easton 2020, Holiday Mints and Sugars, by Reva Paul 2020 – All Rights Reserved
Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated 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 pure vanilla extract
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 cup butterscotch morsels (chips)
- 1/4 cup candied ginger bits (or diced candied ginger)
- 1 large egg
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1 or 2 tablespoons cinnamon, to taste
Preheat oven to 350 degrees F.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas.
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.
In a small bowl, mix together the egg and water, repeat if needed.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
* Learn how to make a Buttermilk Substitution.
TEA TRAVELS™ – Wishing You Happy TEA TRAVELS!™ Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS