Old Granite Inn Ginger Scones

4.83 avg. rating (94% score) - 6 votes

Old Granite Inn Ginger Scones

This recipe is adapted from the Old Granite Inn in Rockland, Maine, where co-owner Ed Hantz serves biscuity, lightly spiced ginger scones for breakfast.

Total Time: 30
Yield: 8 scones


  • 1-1/2 cups all-purpose flour, divided, plus extra for work surface
  • Zest of 1 orange
  • 1/4 cup crystallized ginger
  • 1/2 cup whole-wheat flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1 stick (1/4 pound) unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup plus 2 tablespoons cream, divided
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/4 cup raw or granulated sugar


Preheat oven to 400˚. In the bowl of a food processor, pulse together 1/2 cup all-purpose flour, orange zest, and ginger until evenly mixed. Add remaining all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and butter. Process until mixture has the consistency of coarse meal. Transfer to a mixing bowl and set aside.

In a separate bowl, lightly beat 1/2 cup cream, vanilla, and egg. Combine with flour/butter mixture and stir; mixture will be crumbly. Turn dough out on a lightly floured surface. Form into a ball and knead just until dough sticks together; don’t overwork.

Transfer to a baking sheet and pat out into a circular disc about 1-1/2 inches high. Cut disk into 8 wedges; don’t separate them. Brush with remaining cream and sprinkle with raw sugar.

Bake until scones are golden brown and an inserted knife comes out clean, 18—20 minutes.
  • These scones were wonderful. I served them with Stonewall Kitchen’s Fig and Ginger Jam. Yum!

  • I have never made scones and found this recipe in an old magazine. If you love scones this is a keeper. I did add 1/2 teaspoon ginger and used parchment paper. If you have the big granular sugar like baker’s use it would look nicer.

  • You don’t need 1/4 cup cream to brush onto wedges. Can use much less. I followed the recipe this time, and it was very good, but I’ll use more zest and ginger next time.

  • Anonymous

    I added 1/2 teaspoon ground ginger and 1 teaspoon grated fresh ginger. After chopping the crystallized ginger in the food processor, I used the stand mixer to bring together the dry and wet ingredients. Dough was very easy to work with and the final result was spectacular! I highly recommend these, even for beginners.

  • Made these this morning for my house guests … universally enjoyed! Next time I’d use a piece of parchment paper to bake them on as they stuck to the non-stick pan.


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