05 May

Double Ginger Scones

May 30: National Scone Day

Highlander’s Mum pronounces “scone” like the word “con” but we say it like “cone”. Either pronunciation is acceptable—and it also depends on the region, according to studies and surveys.

Highlander’s Mum is from Ontario, Canada. Her father (Highlander’s grandfather) emigrated from Scotland, where scones originated. Scone is pronounced like “con” there and in the majority of Great Britain, Australia, New Zealand, South Africa and Canada. In the Republic of Ireland, Italy and USA, people pronounce scone like “cone”.

Inspired by the double pronunciation of scone, we made double ginger scones for National Scone Day. This recipe has both crystallized ginger and ground ginger as ingredients, which make this scone a spicy sweet treat for teatime.

Now, how do you pronounce scone?


(Adapted from Tea Time Magazine)


  • 2 cups flour, all purpose
  • ½ cup sugar, granulated white
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 4 tablespoons (½ stick) butter, cold salted, cut into small pieces
  • 3-5 tablespoons crystallized ginger, chopped finely
  • 1 egg yolk
  • ¾ cup almond milk, unsweetened
  • sliced or slivered almonds


In a large bowl, combine the flour, sugar and baking powder, ground ginger and salt. Cut in the cold butter and mix into the flour with a pastry blender until it resembles coarse crumbs.

Blend in three tablespoons of chopped crystallized ginger. In a separate cup, beat the egg yolk with almond milk. Pour in the milk mixture into the flour and blend until smooth, being careful not to overwork the dough. Turn out dough onto a clean, slightly floured surface. Knead four or five times (if too dry, add a little more almond milk mixture; if too wet, add a little more flour).

Roll out to ¼ inch thickness and cut with a 2-inch round fluted cutter, re-rolling the scraps as necessary. Place scones two inches apart on a baking sheet lined with parchment paper. Top with extra chopped crystallized ginger and almonds. Bake in a preheated oven at 350 degrees F for 20 minutes or until golden brown, testing with a toothpick for doneness. Remove from the oven and transfer to a wire rack. Serve warm.


  • We like to get our ginger overload by drinking lemon ginger tea with double ginger scones.
  • Search our blog for other scones recipes.

Candied Orange Peel and

Golden Raisins Scones

May 30:National Scone Day

Every spring, Islander attends a teatime-themed gathering with 20 members of the local library’s culinary book club. Everyone gets a chance to wear a hat or fascinator, sample different types of teas and exchange teatime recipes. She and her friends enjoy the variety of sandwiches, sweets, savories and scones. As clotted and Devonshire creams are not readily available in our area, plain scones are often replaced with flavored scones, like these candied orange peel and golden raisins scones. Club members enjoy scones with exotic/unusual ingredients, so their interests are piqued even more when told that this recipe contains orange liqueur!

Add this scone to your recipe repertoire and try making it with candied orange peel and golden raisins for teatime as well as on National Scone Day.


(Adapted from Martha Stewart)


  • ½ cup candied orange peel, diced
  • ½ cup golden raisins
  • ¼ cup orange liqueur (such as Grand Marnier or Triple Sec)
  • 1 teaspoon orange zest, finely grated (about 1 orange)
  • 2 cups cake flour (not self rising), sifted
  • 1 ½ cup all purpose flour
  • ½ cup (1 stick) cold butter, unsalted, cut into small pieces
  • 1 /4 cup + 2 tablespoons sugar, granulated white
  • 1 tablespoon @ 2 teaspoons baking powder
  • 1 teaspoon coarse salt (we used Hawaiian sea salt)
  • 1 cup cold heavy whipping cream
  • 2 eggs (divided use)
  • sanding sugar


Chop the candied orange peel and place in a bowl with the golden raisins. Pour orange liqueur over it. Zest the orange. Mix it with the fruits. Cover and refrigerate overnight. The liqueur should be absorbed before using in the recipe.

In a large bowl, combine the cake flour and all purpose flour. Divide in half into a large and smaller bowl. In the large bowl, mix the pieces of butter with the flour using a pastry blender until it resembles coarse crumbs. In the smaller bowl, stir in the sugar, baking powder and salt. Pour this back into the large bowl and continue mixing until it resembles coarse meal.

In another bowl, beat one egg and one egg yolk, saving the egg white to brush the tops of the scones before baking. Mix the cream into the egg.

Pour this in the middle of the flour mixture. Stir gently until dough sticks together. Do not overwork the dough or the scones will be hard. Fold in the fruit mixture in thirds, incorporating it into the dough until well mixed. Turn out dough onto a floured surface. Gently use a rolling pin to flatten to an inch thick.

Use a 2-inch round cutter to cut out scones, re-rolling scraps as necessary. Place on a lightly greased baking sheet two inches apart. Beat the egg white. Brush it over the tops of the scones. Sprinkle sanding sugar on top. Bake in a preheated oven at 350 degree F for 25 minutes. Remove from the oven. Serve warm. Store leftovers in airtight container. Yield: 1 – 1 ½ dozen scones.


  • Plan ahead with this recipe by preparing the fruit-liqueur mixture overnight. Then make the scones for breakfast or brunch the next day.
  • Search our blog for other scones recipes.

Cinnamon Chip Scones

May 30:National Scone Day

We have baked and eaten many different types of scones—both sweet and savory—for breakfast and snack time. But this one containing cinnamon chips is one of our favorites that we almost always include them in our teatime menu when we welcome guests to our home. Although Islander does most of the baking at our house, Highlander helps out when it comes to making scones. He feels he is adding his Scottish touch to them and proudly points out his culture’s culinary heritage when we serve them, which is a good conversation starter after he says grace over the meal.

Add these sweet cinnamon chip scones to your repertoire of scone recipes for National Scone Day.


(Adapted from TeaTime magazine)


  • 2 cups flour (all-purpose, not self-rising)
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 4 tablespoons (¼ cup) butter, salted and cold
  • ¾ cup cinnamon chips (we used Hershey’s brand cinnamon baking chips)
  • ¾ cup + 2 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • turbinado or sanding sugar (optional)


In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter and blend until it resembles coarse crumbs.

In a measuring cup, mix the cream with vanilla to infuse the flavors. Pour in the whipping cream mixture and gently blend until moist, adding a tablespoon at a time if the dough is too dry. Avoid over-mixing or the scones will be tough. Knead the dough into a ball.

Place dough on a clean, lightly-floured surface. Roll out to ½-inch thick. Use round or triangular shaped cutters. Re-roll scraps. Place on a parchment paper-lined baking pan about two inches apart. Brush scones with a little cream (it adds a little shine and color to them).

Sprinkle sugar on top (optional). Bake in a preheated oven at 350 degrees F for 20 minutes or until browned and cooked through. Remove from the oven and serve warm plain or with butter or clotted cream.


  • Search our blog for other sweet and savory scones recipes.

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