Vanilla Cinnamon Ginger Scones

Aug 6, 2026 · By VanillaGoods

Baking Scones Origin: Madagascar Vanilla: Beans Easy

Vanilla Cinnamon Ginger Scones on parchment

These scones are tender inside with crisp, golden edges and visible layers from cold butter. Ginger adds flavor and texture. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works.

Prep 20 min

Cook 18 min

Cooling 10 min

Total 48 min

Yield 8 scones

Diet —

Ingredients

Adjust yield

scones

2 ½ cups (300.0 g)all-purpose flour
½ cup (100.0 g)granulated sugar
½ cup (113.0 g)cold unsalted butter, cubed
¾ cup (180.0 ml)heavy cream
1.0 (50.0 g)large egg
1.0 tbsp (12.0 g)baking powder
½ tsp (3.0 g)fine sea salt
½ (2.0 g)VanillaGoods vanilla bean, split and scraped
1.0 tsp (2.6 g)ground cinnamon

Flavor Accent

1.0 tsp (2.0 g)ground ginger

Make it at home

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Instructions

Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
Whisk the ground cinnamon, flour, sugar, baking powder, and salt. Cut in the cold butter until most pieces are pea-sized, with a few smaller flakes. Visible pieces of cold butter help create a tender, layered scone.
Whisk the ground ginger evenly into the dry ingredients so the ginger is dispersed before the wet and dry mixtures are combined. The accent should be evenly distributed with no visible pockets.
Whisk the cream, egg, and vanilla together. Pour the mixture over the dry ingredients and fold until a shaggy dough forms. Stop before the dough becomes smooth; overworking makes scones dense.
Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick disk, and cut it into 8 wedges. Transfer the wedges to the prepared sheet.
Bake for 16 to 20 minutes. The scones should be well risen with golden tops and browned edges.
Cool for 10 minutes before serving.

Tips

Optional add-in: fold 85 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional finish, citrus glaze (¾ cup confectioners' sugar, 1½ tbsp fresh lemon juice): whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the fully cooled scones.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled scones just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, cream cheese glaze (3 oz cream cheese, softened, ¾ cup confectioners' sugar, 1 tbsp whole milk): beat the softened cream cheese until smooth, then gradually beat in the confectioners' sugar and milk. Drizzle or spread over the fully cooled scones.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled scones.
Optional finish, maple glaze (¾ cup confectioners' sugar, 2 tbsp pure maple syrup): whisk the confectioners' sugar and maple syrup until smooth and pourable. Drizzle over the fully cooled scones.
Optional finish, vanilla glaze (1 cup confectioners' sugar, 1½ tbsp whole milk, ½ tsp VanillaGoods vanilla extract): whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over the fully cooled scones.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla cinnamon ginger scones?

Plan on 20 minutes of prep and 18 minutes of cooking, plus 10 minutes to rest, chill, or cool. It makes 8 scones.

Can I use a different form of vanilla?

No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

373 Calories / serving

20.5g Fat

42.1g Carbs

5.3g Protein

13.3g Sugar

Whole recipe (8 servings): ~2984 cal · 164g fat · 337g carbs · 42g protein · 106g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 373 calories

What it takes to burn one serving

Brisk walking 71 min·4.1 mi·~8300 steps
Walking uphill or incline treadmill 51 min·2.6 mi·~5100 steps
Moderate cycling 38 min·7.6 mi
Swimming laps 52 min
Jogging 37 min·3.1 mi·~5900 steps
Stair climbing 34 min·~3050 steps
Dancing 61 min
Bodyweight circuit training 38 min
Cleaning, errands, or playing with the dog 87 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.