Recipe courtesy of Teaism
Show: $40 a Day
Episode: Washington, DC
Save Recipe Print
35 min
20 min
15 min
12 servings



Preheat the oven to 450 degrees F.

You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.



Recipe courtesy of Alton Brown

Cranberry Orange Scones

Recipe courtesy of Ina Garten

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Candied Ginger

Recipe courtesy of Alton Brown

Ginger Carrot Soup

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Branzino with Basil, Lime and Ginger

Recipe courtesy of Geoffrey Zakarian

Stir-Fried Bok Choy with Ginger and Garlic

Recipe courtesy of Robin Miller

Browse Reviews By Keyword

          Latest Stories