Candied Ginger Scones

I was never a big fan of scones… until last year. If you’re ever in Durango, Colorado, be sure and hit up a local favorite: Bread. Their baked goods, breads, and goodies are amazing. Local coffee shops and even the hospital where I completed by dietetic internship stocked their shelves daily with fresh baked Bread goods.  This is where my love of scones was born.

I was looking for my fav treats at the hospital’s coffee shop one day to find that only scones were left. My sweet tooth was calling, so I decided to go for it. I had low expectations. A history of dry, crumbly, tasteless “bricks” I’d come to know as “scones” had me questioning my choice.

One bite later, I was converted to a scone lover.

Cranberry pecan, lemon cranberry, lime ginger, Bread’s flavor combos were endless, and I eventually tried them all. I mean, c’mon, I was at the hospital and then a coffee shop daily studying for my RD exam and I gave in more days than I could resist.

The scone that surprised me the most ended up being the most memorable flavor combo to me was a candied ginger and golden raisin scone. The flavors were so unexpected and so good: sweet, spicy, buttery, not too sweet, perfect.

The texture was truly key. I think that’s why I loved them so much. Their scones were light, fluffy, and soft on the inside with a crisp outer crust. Just crumbly but not falling apart by any means. The scones were one of those things that every time I had one, I savored. every. bite.

So of course, like anything other restaurant dish I become obsessed with, I set out to try and re-create my own. I wanted so badly to just ask Bread for their recipe but of course, I never did. This Candied Ginger Scone, my version of theirs, I must say I’m totally proud of. Texture, taste… on point. I used candied ginger, regular raisins (I like the color contrast compared to the golden raisins), and I added pecans for crunch.

Since I no longer live in Durango, I can still completely satisfy my scone cravings with this recipe. Now you can to!

Here’s how you make ’em:

Start by mixing your dry ingredients (all-purpose flour, sugar, baking powder, ground ginger, and salt) into a bowl. Whisk to combine well. 

Use a pastry cutter (or your hands) to cut cold diced butter into the dry ingredients.

Continue cutting the butter into the dry ingredients until a coarse meal forms.

Stir in the candied ginger, raisins, and toasted pecans.

Stir the wet ingredients (buttermilk and vanilla extract) into the dry ingredients in the bowl to form a wet clumpy dough. Drop this dough onto the counter.

Knead the dough JUST until it comes together.

Form the dough into a ball. Cut the ball into two pieces. Form both pieces into a disc that’s roughly 6-7 inches in diameter.

Cut each disc into 6 pieces, making 12 total.

Place scones onto a baking sheet lined with parchment paper.

Brush with buttermilk and sprinkle with sugar. (Use turbinado sugar if you have it! I just used granulated sugar.)

Bake at 425 F for 15-20 minutes or until the edges are golden brown and a toothpick inserted at the center comes out clean.

ENJOY!

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