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Breads, Breakfasts

Ginger scones

Ginger scones
Glenn Koenig / Los Angeles Times

Dear SOS: Now that Hans Rockenwagner is no longer making ginger scones for sale, perhaps he will share the recipe. I really miss them. LaVonne Swyter Los Angeles Dear LaVonne: We're happy to say that we got the recipe for ... Read more

Total time: 45 minutes | Serves 10
  • 4 cups flour
  • 1/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 1 cup diced crystallized ginger, cut into 1/4 -inch dice
  • 1/2 pound fresh ginger (about 8 2-inch pieces), peeled and pureed, about 1 cup
  • 2 eggs
  • 1 cup heavy cream, divided

Step 1Heat the oven to 325 degrees. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and pureed ginger until well combined.

Step 2In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to overmix.

Step 3Divide the dough into 10 even portions and roll each into a ball. Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden.

Note: Adapted from Hans Rockenwagner.


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