Best 2 Ginger Pecan Scones Recipes

Indulge in the delightful symphony of flavors with our exquisite Ginger Pecan Scones, a culinary masterpiece that tantalizes taste buds with every bite. These scones are a harmonious blend of sweet and spicy, with a hint of nutty goodness that makes them irresistible. The aroma of freshly grated ginger fills the air as you prepare these scones, promising a delightful journey for your senses. With three variations to choose from, there's a perfect scone for every palate. The Classic Ginger Pecan Scones offer a timeless flavor combination that never fails to impress. For those who prefer a more indulgent experience, the Maple Ginger Pecan Scones are a decadent treat, featuring a luscious maple glaze that adds an extra layer of sweetness. And for a unique twist, the Orange Ginger Pecan Scones introduce a burst of citrusy freshness, creating a delightful contrast to the warmth of ginger. No matter your preference, each variation promises a culinary adventure that will leave you craving more.

Let's cook with our recipes!

GINGER-PECAN SCONES

Ginger-Pecan Scones image

Provided by Bon Appétit Test Kitchen

Categories Ginger Nut Breakfast Brunch Bake Christmas Easter Picnic Quick & Easy Mother's Day New Year's Day Pecan Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 scones

Number Of Ingredients 11

Ingredients

3 cups all purpose flour
2/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/3 cups pecan halves, toasted, chopped
1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces)
1 cup plus 1 1/2 tablespoons buttermilk
1 1/2 teaspoons finely grated peeled fresh ginger
1 teaspoon vanilla extract

Steps:

Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.

PECAN, LEMON, GINGER, HEMP, AND CHIA SCONES

Pecan, Lemon, Ginger, Hemp, and Chia Scones image

Another flavor version of a previous scone recipe I've used. This one has the food processor technique I've adapted to use chilled coconut oil rather than hand grating frozen coconut oil.

Provided by Kameron

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 50m

Yield 16

Number Of Ingredients 14

Ingredients

2 lemons
1 tablespoon water, or as needed
¼ cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
½ cup coconut oil, chilled
2 cups all-purpose flour
½ cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon salt
½ cup finely chopped pecans
¼ cup hemp seed hearts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl; set aside to thicken, about 10 minutes.
Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor; pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball.
Turn dough out onto a lightly floured work surface; gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions; pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 21.3 g, Fat 11.8 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 7 g, Sodium 189.3 mg, Sugar 6.5 g

Tips:

Choose fresh, high-quality ingredients for the best scones. If you can, use organic ingredients whenever possible.
Make sure the butter is cold and cubed before you start mixing the dough. This will help create flaky layers in the scones.
Don't overmix the dough. Overmixing will result in tough scones. Mix the dough just until it comes together.
Chill the dough for at least 30 minutes before baking. This will help the scones keep their shape and rise properly.
Bake the scones on a parchment-lined baking sheet. This will prevent them from sticking to the pan.
Serve the scones warm with your favorite toppings, such as butter, jam, or cream.

Conclusion:

These ginger pecan scones are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their warm, spicy flavor and crunchy pecans, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these ginger pecan scones a try. You won't be disappointed!