Bread Recipes

Candied Ginger, Cherry and Pineapple Scones

These are best served with Devonshire Cream.

No Photo

Yield: 12 servings


  • 3 cups all-purpose or pastry flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons shortening
  • 1 1/4 cups heavy cream
  • 1/4 cup crystallized ginger
  • 1/4 cup candied pineapple
  • 1/4 cup dried cherries
  • Heavy cream (optional)
  • Granulated sugar (optional)


  1. Heat oven to 425 degrees F. Grease and flour* two 8 inch cake pans.
  2. Blend the flour, baking powder and salt.
  3. Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas.
  4. Add the heavy cream 1/2 cup at a time until just blended.
  5. Fold in the ginger, pineapple and cherries. Do not over-mix.
  6. Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.
  7. Bake for 20 minutes or until the tops of the scones are golden brown.
  8. Cut into wedges.


* For best results, use our Pan Release!


Per serving: 225 calories (percent of calories from fat, 52), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 33 milligrams cholesterol, 282 milligrams sodium

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