These fluffy buttermilk scones are flavoured with both ground and crystalized ginger as well as grated orange peel. Serve them with brunch or an afternoon cup of tea.

Yield: Makes 16.



  • 2 1/2 cups all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 cup salted butter, chilled and cubed
  • 1/4 cup finely chopped crystallized ginger
  • 2 tsp grated orange peel
  • 1 cup buttermilk


  1. Preheat oven to 400ºF.
  2. Combine flour, brown sugar, baking powder, ground ginger and baking soda in a bowl.
  3. Cut in butter with a pastry blender until mixture is crumbly. Stir in crystallized ginger and orange peel.
  4. Add buttermilk to flour mixture and stir just until combined.
  5. Turn dough out onto a floured surface. Knead dough gently 10 times, adding additional flour if dough is sticky. Divide dough in half. Pat each half into a round 3/4 inch thick. Cut each round into 8 wedges.
  6. Place on ungreased cookie sheets. Bake until golden brown, about 15 - 20 minutes..
Nutritional analysis per scone:


193 calories, 9.3 g fat, 2.6 g protein, 25.2 g carbohydrate, 0.6 g fibre, 222 mg sodium