Ginger Scones

No need to travel across the great pond to taste a yummy scone, follow eV’s Elizabeth Cecil’s recipe to make your own British quick bread. “They’re not your typical dry scone. These are buttery, salty, gingery, delicious,” she says.


  • 2 1/4 cup flour
  • 1/3 cup sugar
  • 1 tbs. baking powder
  • 1 tsp. lemon zest
  • 1 1/2 Sticks salted butter (cut into cubes and frozen)
  • 4 1/2 oz. candied ginger
  • 3/4 cup heavy cream or milk
Ginger Scones

Elizabeth Cecil

Pulse first three ingredients in a food processor, add lemon zest and butter. Mix on low until well-mixed.

Add ginger.

Make a well in the dough and pour in the cream(or milk) and mix in ingredients with hands until well combined.

Dust hands with flour and knead, make into balls, pat into wide cut-out rounds (3 inches).

Bake at 400 for 12- 16 minutes.