Ginger Chocolate Scones


by Heather Harris Brady

There’s a place in my town that makes scones with apricot and ginger, and while I like the flavor combo much of the time the scones I buy end up being too dry for my taste. In my view scones should be tender and buttery even before you start to load them up.


Here I’m using fresh crystallized ginger, a chopped sea salt-almond-dark chocolate bar and a cardamom-oatmeal powder to round out the cream and butter.

Ginger-Dark Chocolate Scones, Makes about eight large or 16 small (3″)

  • 2-1/2 c. regular flour
  • 1/3 c. granulated sugar
  • 2 t. baking powder
  • 4 T. butter
  • 3 green cardamom pods or 1 t. ground cardamom
  • 1/2 c. thick-cut rolled oatmeal
  • 1/2 c. diced crystallized ginger
  • 4 oz. dark chocolate, chopped
  • 3/4 c. heavy cream
  • 1/3 c. milk

Combine the first three ingredients in a mixing bowl and preheat the oven to 375.


Cut in the butter to coarse crumbs.


Grind the cardamom pods in your spice grinder, when you have a coarse grind add the oatmeal and grind to a powder.


If you’re using ground cardamom just grind the oatmeal (you could use a food processor if you don’t have a spice grinder).


Stir the cream and the milk into the flour mixture. Turn it out onto a floured work surface and knead it quickly four turns.


Quickly knead in the oatmeal, ginger and chocolate.


Pat the dough into a circle about 1/2″ thick. You can do one large circle, for large scones or two smaller circles.


Cut it into eight wedges and put them on a lightly greased cookie sheet.


Bake about 20 minutes, until puffed and lightly browned.


Serve warm.


Store any leftover scones at room temperature lightly covered.

One year ago: Apple Butter Bundt Cake with Browned Butter Glaze


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