These rich, gingery scones are delicious plain, but for a real treat, serve them with a bit of jam or lemon curd.

Martha Stewart Living, Holiday 1991


Recipe Summary

Makes 10 to 12


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.

  • Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.

  • Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.

  • Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.

  • Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.