These dark chocolate ginger scones are tender, flaky, and filled with bits of crystallized ginger and chunks of dark chocolate. The evolution of this recipe started with a ginger scone recipe from Zingerman’s Bakehouse, but I bumped up the ginger flavor which (for me) was a bit too subtle. I also added bittersweet chocolate chips to the mix because 1. I’m 28 weeks pregnant and it felt like a necessity, and 2. the all- ginger recipe felt a little plain. I also went all in with the chocolate drizzle, for the same reasons as above— and don’t even think about skipping it! The dark chocolate and amped up ginger flavor keeps these scones interesting while the combination of cream and butter keep them moist, tender and crisp on the edges. As usual, the scones aren’t especially sweet, which is probably why I love them so much. They’re buttery, filled with warm Fall flavors and very easy to enjoy at any time of day. Dig in!
dark chocolate ginger scones
makes 12 scones | recipe slightly adapted from Zingerman's Bakehouse
1 stick (1/2 cup, 114 g) unsalted butter, cold, cut into 1/4" cubes
3 cups + 1 1/2 tbsp (436 g) pastry flour (all-purpose flour works fine)
1/3 cup (64 g) granulated sugar
1 tbsp baking powder
1 tsp sea salt
1 tsp ground ginger
3/4 cup (82 g) crystallized ginger, diced
1/2 cup (90 g) bittersweet chocolate chips, plus more for melting and drizzling on top (optional)
1 1/2 cups (341 g) heavy cream, cold
1 large egg
1 egg yolk
1 tbsp water
In a large bowl, whisk together flour, sugar, baking powder, salt and ground ginger until well combined. Add the diced butter and quickly rub the butter into the flour until it’s in small, pea sized pieces. Alternatively, cut the butter using two knives or a pastry blender. Stir in the crystallized ginger and chocolate chips.
Make a small well in the middle of the dry ingredients and pour the heavy cream into the well. Using a fork, gently mix together the cream and dry ingredients until a shaggy dough forms.
In the bowl, knead the dough 6 to 8 times with your hands to bring the dough together. Place the dough onto a lightly floured surface, cut in half and gently shape into round balls.
Roll the balls of dough into round disks, 7” in diameter and 1/2” thick, sprinkling the dough and the surface with flour as needed to prevent it from sticking. If the dough warms up too much, stick it in the freezer for a few minutes to keep the butter cold, then proceed with shaping.
Cut each circle into 6 triangular wedges and place the scones on a parchment- lined baking sheet with at least 2” between them. Place the baking sheet in the freezer for 15 minutes and preheat the oven to 400°F.
Beat together the egg, egg yolk and water in a small bowl and, using a pastry brush, lightly coat the tops of the scones.
Bake the scones for 15- 18 minutes, or until the tops and bottoms are golden brown. Drizzle with melted dark chocolate, if desired. Serve warm or at room temperature.