These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Cook's Notes

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

Reviews (3)

65 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 22
  • 2 star values: 12
  • 1 star values: 3
Rating: 2 stars
What didn't work? I was extremely careful with quantities but it did not work for me, too much liquid!
Rating: 5 stars
I have made this lemon ginger scone recipe a few times and they are absolutely delicious. After trying several different scone recipes I have chosen this one as my favorite. I make my own crystallized ginger, which is easy and fresher than the ones bought in jars. These scones are just the right texture and flavor. I must try some of Martha's other scone recipes. I am sure they will be just as perfect!
Rating: Unrated
I was pleasantly surprised by how easy this recipe was. It was my first time ever baking scones and I was a littler nervous that I'd somehow manage to screw it up, but they turned out just as good - if not better - than my favorite bakery scones that inspired me to make these lemon-ginger scones. Thank you Martha!