I made homemade ginger ale. We won’t be sharing the recipe. It was not good. What was good, however, was the candied ginger that came as a result of making the “looks like swamp water” ginger ale syrup. Thanks for the quote, Dad.
I hate to waste so although I’ve never worked with candied ginger or even eaten anything with it, I set out to make something delicious with it. I NEEDED to redeem myself because failures in the kitchen are not how we at Kids in the Sink roll. I think I managed that with these scones. The candied ginger in the scones makes for a nice texture. They’re like a typical scone, kind of on the dry side. But if you pair it with a delightful cup of French roast, extra bold coffee, you just might think you’re in Heaven.
Don’t worry; you don’t have to make swamp water syrup in order to get the candied ginger. They sell it at most grocery stores in the spice aisle. So to sum up, homemade ginger ale syrup = bad. Candied ginger scones =good. Enjoy reaping the benefits of my screw up!
makes 12 scones
3 cups all purpose flour
¾ cup sugar
½ tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup candied ginger
1 tbsp lemon zest
1 tbsp fresh grated ginger
¾ cup buttermilk
10 tbsp unsalted butter, melted
Sugar for sprinkling on top (optional, but when sugar is an option, always go for it)
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.
- Stir in candied ginger, lemon zest, and fresh ginger until mixed thoroughly.
- Make a well in the center of the mixture and pour in the melted butter and buttermilk. Then gently mix with a wooden spoon until just moistened. I like to forgo the spoon and get in there with my hands. Be careful not to over-mix.
- Divide the dough into two balls and, on a well floured surface, flatten into 6 inch rounds about 1 inch thick. Cut each round into 6 wedges and place on parchment lined baking sheet at least one inch apart.
- Bake for 18-20 minutes and cool on a wire rack.