Ginger Chocolate Chip Scones
Soft, tender scones loaded with sweet, spicy ginger and mellow chocolate chips are the perfect addition to your afternoon tea. They are slightly sweet and just the perfect, petite size for a quick snack. Let’s discuss some of the deets so you can make your own batch.
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Ginger Chocolate Chip Scones
I love, love, love tea. Every day, I look forward to sitting down with a good cup of tea and a little homemade treat. Sometimes that’s a slice of challah or sourdough, or biscotti if I’m feeling like indulging a bit. After I updated my cranberry orange scones recipe, I realized that I need more scones in my life.
Since ginger and chocolate are two of my favorite things, it just made sense to combine them into a simple scone. I added some sparkling sugar on top for crunch, aesthetic, and even more sweetness.
Crystallized Ginger
Finding crystallized ginger used to be pretty easy for me. It was always in the spice section at my local grocery store or Target. I don’t know if it’s harder to find, or it’s just that I’ve moved, but I could not find it anywhere!
I ended up buying a big ole bag of mini crystallized ginger from King Arthur Baking because I had a gift card and I love their products. Mine was already diced pretty fine. If your crystallized ginger is big and chonky, just chop it up a bit.
Making the Dough
I use a food processor to cut my butter into the dry ingredients. This option is easier on my wrists, which get inflamed and sore by too much work. You could just as easily use a pastry blender to accomplish the same result.
The scone dough will look super duper dry and powdery at first. Don’t worry! As you press the dry crumbs into your desired shape, it will stick together and form a solid dough. If it gets too warm or sticky, pop it back in the fridge for 15 minutes, then continue.
Cutting the Scones
Because my “To Bake” spreadsheet is endless, I rarely bake the same thing multiple times once I’ve got the recipe nailed down. But I made an exception for these ginger chocolate scones! The first time I made them, I cut them into 8 normal sized scones. These were just a big big in my opinion.
For the second batch, I decided to make petite scones. Instead of 8, I got 12 scones that were just perfect for me! Feel free to cut and shape these ginger chocolate scones however you’d like. I’ve included instructions for both options in the recipe down below.
Related Reading: Classy Recipes for Your Tea Party
Enjoy!
Take a break from your day to sit down with a strong cup of tea and a petite ginger chocolate scone. First your taste buds are tantalized with a sweet, spicy hit of ginger, followed by the mellow notes of semisweet chocolate. It’s the perfect little snack to savor with a cozy drink while you read a good book.
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Ginger Chocolate Chip Scones
Ingredients
- 9 oz all purpose flour
- 2.5 oz sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 4 oz unsalted butter cold and cubed
- 4 oz sour cream
- 1 egg
- 3 oz mini chocolate chips
- 2 oz crystallized ginger
- Sparkling sugar for topping
Instructions
- Preheat oven to 400℉ and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Add the flour, sugar, baking powder, and baking soda to a food processor and pulse to combine.
- Dot the cold cubed butter over the dry ingredients. Pulse in one second bursts until the butter looks like coarse sand. Dump the mixture into a mixing bowl. In a separate small bowl, whisk together the sour cream and egg.
- Add the liquids, chocolate chips, and ginger to the mixing bowl with the butter flour mixture. Use a dough whisk or a fork to combine all of the ingredients.
- Once the mixture comes together, it will still be quite dry looking, but there shouldn't be any large wet or dry areas. Dump the dough onto a silicone pastry mat. Press the crumbly dough into a 6x8 inch rectangle, about 3/4" thick. Use a bench scraper to create straight sides with sharp corners.
- Sprinkle the dough with sparkling sugar and gently press so that the sugar adheres to the dough.
- Cut the rectangle into 6 equal squares. Slice each square in half diagonally to create 12 petite scones.Alternatively, shape the dough into an 8 inch circle and cut into 8 wedges to create regular sized scones.
- Place the scones on the prepared baking sheet. Bake for 13- 15 minutes for petite scones and 15- 17 minutes for regular scones. They should be light golden brown along the edges and on the bottom.
- Cool on the pan for 5- 10 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Notes
- If the dough becomes soft or warm at any point, place it in the fridge for about 15 minutes, then continue.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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