Teaism Ginger Scones

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Gotta love all the reviewers that give 5 stars to some of these recipes, but then list the fundamental changes they made to the recipe! This one needs NO changes!! Delicious, moist scones with less butter! The ginger really pops!

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I discovered these scones at Teaism some years ago, then found the recipe online. Every summer I make 5 or 6 batches for a sailing regatta breakfast, and every year I'm told I'll be lynched if I show up without the scones. There is never one left over. I don't coat them with egg, instead I brush with milk and sprinkle with Demerara sugar (a course brown sugar. I also make a couple batches with chocolate chips as well as the ginger, and although that's a little too decadent for my tastes, those get devoured as well. I hear about how good they are all year long. They freeze well. Tomorrow I'm baking 6 batches - this is the tenth year I've made them - that's my endorsement.

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Very Good. I also added dried Gojo berries. Was generous with the sugar topping. Yum. Will make again. And use a cookie cutter for cute shapes.

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These were amazing! I've been to teaism and all the whil I was there I wondered what that amazing smell was. After making these it was clear! I did make a few changes to the recipe. Believe it or not, I added about 2 or 3 table extra tablespoons of butter and double the sugar. I did this because I have a recipe for plain scones that I LOVE that has more than double the butter and double the sugar. I've also heard that traditional scones have a flour to butter ratio of 4:1. Other wise these were perfect and I never even thought I liked ginger!

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If you love ginger, these scones are for you. They are full of wonderful ginger flavor. I'm used to scones being very plain (I don't like sweet scones like the ones at Starbucks so these had a lot of appeal without extra sweetness. If you don't like ginger, I truly wouldn't bother with this recipe. I made a few changes with this recipe. First, I didn't like the idea of the egg yolk wash, because it would turn the scones yellow on top. Rather, I mixed the egg yolk with half and half and they turned out really nice. Secondly, instead of milk I used half and half in the scones. It adds such a moistness and richness, but of course adds extra fat. I think I'll make these next time with some dried cranberries in addition to the ginger.

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Teaism is one of my favorite small restaurants in Washington, DC, but I've only been there for breakfast one time and haven't yet tried their scones. I have, however, made my share of hockey puck scones, but thought I'd try once again and these were pretty good. I subsituted dried cherries for the candied ginger and also added grated orange zest. I mixed the dry ingredients in my food processor and then cut in the cubes of chilled butter until the largest pieces were pea-sized. I mixed in the milk in a separate bowl just until combined. My dough was still very wet even after adding extra flour, so I just made drop style scones, and they were dee-lish. My scone confidence has been restored!