Double Ginger Scones With Currants

These ginger scones took a hot minute to make perfect, but perfect they are. I was hoping to include chopped pears in the mix, inspired by the pear ginger raisin scones at the now-shuttered Once Upon a Tart in SoHo. But the pears made the scones too wet, and when I replaced them with crystallized ginger, a spicy star was born. I scoop these—to portion them—with a big ole portion scoop (we did it this way at Baked), so there’s no fussy kneading on a floured work surface, rolling out, and cutting happening here. If you can’t find currants, or are (weirdly) anti-currant, you can substitute raisins.

This recipe was excerpted from ‘Snackable Bakes’ by Jessie Sheehan. Buy the full book on Amazon. Get more scone recipes, right this way →