Ginger scones DSC 1036

Mom’s ginger scones for Mother’s Day

Dear Mom,

It’s Mother’s Day and unfortunately I couldn’t spend the day with you. But that doesn’t mean you’re not in my thoughts! Of course, as always, I’m a bit tardy with your card and gift. We could chalk that up to my working at weekly magazines and always being a bit out of sync with the calendar. Though I’m usually thinking ahead, and by using that logic I should have thought last Sunday was Mother’s Day. No matter, it’s a bad excuse.

In any case, I just wanted to thank you for being such a generous, thoughtful and patient mom—I know that growing up I could be quite the handful. And while I didn’t appreciate eating healthy when I was a kid, I’m now very grateful for the education you gave me on organic and local foods. You’ve provided me with a solid foundation for making the right decisions with what I eat. Plus, I have fond memories of getting ladybugs for our organic garden and learning to savor the nuances of carob.

Ginger scones | Homesick Texan
I enjoyed our visit last month and I’m pleased we spent some time together in the kitchen. And while everything you bake is always delectable, I think the latest addition to your repertoire—ginger scones—is near the top of my list. When I woke up to a house filled with such a divine smell, I swooned. And as with all your baked goods, it was love at first bite. The pastry was so flavorful with such a delicate, tender crumb. But what made those scones rise above the rest was the spiciness of the ginger coupled with the crunch of raw sugar sprinkled on top.

So since I can’t spend the day with you, I thought the second-best way to honor you would be to share this treat—thanks for sending me the recipe! And in the meantime, here are some lilacs for you to enjoy…

Ginger scones | Homesick Texan
…And yes, your card and gift are in the mail. I love you! Happy Mother’s Day!

5 from 1 vote

Mom's ginger scones

Servings 12 scones
Author Lisa Fain


  • 1 stick unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/4 cup unpacked brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/3 cup whole milk
  • 1/2 cup crystallized ginger chips
  • Turbinado sugar, for sprinkling


  • Preheat the oven to 425° F.
  • Melt the butter. Mix together the flour, oats, brown sugar, baking powder, cream of tartar, and salt.
  • Make a well in the dry mixture and stir in egg, milk, and melted butter. Stir until blended, then stir in the crystallized ginger chips.
  • Spoon hand-sized balls of dough on greased cookie sheet and sprinkle the tops with the raw sugar. Bake 10-15 minutes, or until lightly browned. Serve warm. They’re best eaten the day they’re made, but will keep covered for 1 day.

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5 from 1 vote (1 rating without comment)

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  1. Jennifer Lundgren says:

    Thanks for posting! I too and a homesick Texan. I now live in Sweden with my beautiful husband, but miss tex mex, sonic, and mariachis.

  2. I had an older version of this recipe, which I loved! Came back in 2020, seems both the ingredients and text were edited, and a few gremlins crept in. Original had Cream of Tartar, not in current version. Current version lists salt as an ingredient, but doesn’t use it, and instructions became a bit garbled, with some words missing.

    1. Lisa Fain says:

      Bob–Thanks for your comment and feedback. The gremlins are gone and the cream of tartar has returned! It was removed as its not really necessary, as it’s throwback to when one would creat baking powder by mixing baking soda with cream of tartar. That said, this should be the version you remember. Happy ginger scone baking!