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Ginger Scones


  • 2 cups all-purpose flour
  • 1 egg
  • 6 tablespoons granulated sugar, divided
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Butter or margarine
  • 2 tablespoons grated orange peel
  • 3/4 cup buttermilk

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  1. In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, baking soda and salt.
  2. With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine.
  3. Stir in orange peel.
  4. With fork, beat together egg and buttermilk; add to flour mixture and mix. Divide in 2 parts. Turn each onto heavily floured surface; knead lightly with floured hands. Pat into circles 5/8-inch thick and with floured knife, cut into 6 wedges. Place on ungreased cookie sheet.
  5. Sprinkle each with 1/2 teaspoon remaining sugar.
  6. Bake at 425 degrees F until golden, about 14 minutes.
  7. Serve split with butter and/or jelly.