Ginger Scones with Apple Glaze

A Ginger Scone with Apple Glaze on a fluted plate with an apple chip on top and a white zinnia flower alongside.

Ginger Scones with Apple Glaze

These Ginger Scones with Apple Glaze are the perfect blend of spicy and sweet! The scones have the sweet-and-spicy warmth of both fresh and crystallized ginger, and the glaze has a deep, rich apple flavor from reduced apple cider. These scones are the perfect cozy treat for crisp mornings or afternoon tea!

Course Breakfast, Brunch

Cuisine Scones

Prep Time 15

Cook Time 18

Chill Time 15

Total Time 48

Servings scones

Calories 654kcal

Author Amee

Equipment

Ingredients

Ginger Scones

2 ½ cups all-purpose flour
⅓ cup granulated sugar
2 Tablespoons grated fresh ginger (see note)
1 Tablespoon baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and diced
1 ¼ cups heavy (whipping) cream, cold (plus more for brushing)
¼-½ cup finely chopped candied (crystallized) ginger (to taste)
ginger sugar, for sprinkling (optional; see note)

Apple Glaze

1 cup apple cider
1 cup powdered sugar, sifted

US Customary - Metric

Instructions

For Scones

Line a sheet pan with parchment (see note) and set aside.
In a large bowl, combine the dry ingredients (flour, sugar, grated ginger [see note], baking powder, and salt). Stir to combine.
Add the cold diced butter. Using a pastry blender (see note) or fork, cut the butter into the dry ingredients until no large pieces remain (the largest should be about the size of a pea). Add chopped crystallized ginger and stir to combine.
Add heavy cream and stir until the dough starts to come together. I find that a bowl scraper (see note) helps to bring the dough together without warming the butter.
On a lightly floured surface, pat the dough out into a circle of about 1 inch in thickness. Cut into six triangles (a pizza cutter is helpful for this).
Place scones on the prepared pan about two inches apart and place in the freezer for 15 minutes before baking. Preheat the oven to 400℉ while the scones chill.
Once chilled, brush the tops of the scones with cream and sprinkle with ginger sugar, if desired. Bake 18-20 minutes, or until risen and golden. Allow scones to cool.

For Apple Glaze

Pour the apple cider into a small saucepan and boil over medium-high heat until reduced to ¼ cup in volume. This took me about 10 minutes, but it will depend on the size of your pan and how hot your stove is.
Sift the powdered sugar into a medium bowl, then add the reduced cider and stir to combine. If the glaze is a bit too thin, you can add more powdered sugar. If too thick, add a bit more cider. Glaze the scones and serve!
These scones are best the day they're baked! Store any (cooled and unglazed) leftover scones in an airtight container at room temperature for up to three days. If glazed, the scones will only keep for about a day before they start to get soggy. Because of this, I suggest waiting to glaze them until you're ready to eat them!
The glaze can be kept in an airtight container in the refrigerator for up to three days, or in the freezer for up to three months.
To freeze the scones, place them (unglazed) on a baking sheet for one hour, then transfer the frozen scones to a freezer-safe, airtight container. The scones will keep in the freezer up to three months. This same method can be used to freeze unbaked scones. Either thaw them overnight in the refrigerator before baking, or add a few extra minutes to the bake time to bake from frozen.
Enjoy!

Notes

Note on parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on ginger - While I highly recommend fresh ginger for its spicy zest, you can also substitute with one teaspoon of ground ginger.

Note on grater - I grated my ginger using a fine zesting grater so it would incorporate better throughout the dough.

Note on pastry blender - While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.

Note on bowl scraper - I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet!

Note on pizza cutter - A knife will do the job, but a pizza cutter will cut straighter lines more easily through the dough.

Note on ginger sugar - I love Ginger Sugar and have it on-hand in my pantry, so I sprinkled some over top of each unbaked scone for a little more sweetness and ginger spice. You can buy ginger sugar online, but I've always made my own, so I can't attest to their quality. This step is completely optional. You could also choose to sprinkle with raw sugar before baking for much the same effect without the added spice.

Nutrition