Ginger scones from King Arthur Flour by Martin Philip

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Notes about this recipe

  • eliza on November 18, 2025

    These scones were very good; I took them to a gathering and we all liked them. I made the dough and froze it, then defrosted and baked them. I loved the gingerbread flavour with the pops of crystallized ginger. They took about 18 min convection. Will probably repeat these.

  • michalow on January 01, 2020

    Outstanding. Lightly sweet with a background of warm spices supporting a punchy ginger flavor. Perfect texture. Very easy to whip up in the food processor.

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