Bread Breakfast

Mom’s ginger scones for Mother’s Day

Ginger scones DSC 1036

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!

Ginger scones DSC 1036
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


  1. Preheat the oven to 425° F.

  2. Melt the butter. Mix together the flour, oats, brown sugar, baking powder, cream of tartar, and salt.

  3. 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.

  4. 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.

  1. I love the tribute to your mom. I’m sure she’s very proud of you.

  2. Ooh, my mum makes something similar, what she calls “breakfast buns” with oats or “breakfast muffins” with bran, depending on her mood. She adds chopped prunes and dates, sometimes glace fruits or crystallised ginger, whatever comes to hand. My oat batch used to be all choc chip, and my bran batch had just prunes. (I never was a lover of dried fruit in baking…but now I am older I might have changed…)

    I can’t WAIT till she moves back over here!

  3. Sweet. You’re Mum must be very proud. Thanks for the recipe.

  4. Ahhhhh…that was really sweet!

  5. Ginger scones and lilacs — your mom is a lucky mom indeed!

  6. christine

    That was a sweet and beautiful letter. And this recipe has been added to my list to try, I love ginger snaps and all sorts of ginger cookies, and this sounds even better than those!

  7. Lisa Fain


    Olivia–I’m not a lover of dried fruit in baking either, but I’ve recently grown to love prunes so people’s tastes do change.

    Sparta–You’re welcome!


    Lydia–Lilacs are her favorite and aren’t widely available in Texas so I like to share them with her when I can.

    Christine–If you love ginger, you’ll love these scones…they’re super delicious!

  8. Hi Lisa! Lovely letter to your mother for Mother’s Day! And I can’t think of a nicer treat than delicious ginger scones! I love that you use crystalized ginger in them too – it’s my favourite addition to an already ginger-y treat!

  9. wheresmymind

    Great tribute! Wish I thought of something like this..doh!

  10. I have found I prefer prunes to raisins in baking because prunes stay the same, but raisins go all plump and poppy. I don’t mind raisins, though, when they’re a bit overbaked and chewy…

    I am weird.

  11. Caroline

    Sweet letter to mom and delicious looking scones! I Looooooove ginger.

  12. This is such a nice tribute to your mom! Beautiful scones and great flowers. I love the ginger bits all throughout the scones.

  13. I made these this morning for my wife. They are just great. I had to laugh at the “hand sized balls” direction. I’ve got some pretty big mitts. (I just divided the dough into eight portions.)

    Thanks again.

  14. Judith in Umbria

    This looks GREAT!

  15. Lisa Fain

    Gilly–I love crystalized ginger too, it has such a terrific flavor.

    Wheresmymind–There’s always next year!

    Olivia–I try to avoid all raisins in baked goods, but can eat them by themselves or in granola.

    Caroline–Thanks! Ginger is indeed one of my favorite flavors, too!

    Helen–Thanks! They are very yummy.

    Sparta–Terrific news! I’m so glad y’all enjoyed them!

    Judith–Thanks! They taste great, too!

  16. SteamyKitchen

    Lovely flowers and scones! I’m sure your mom is proud of you.

  17. sandi @ the whistlestop cafe

    I’m sure that tribute ment more than any hallmark!
    Those scones look yummy!

  18. I adore scones, and to admit I have never thought of making ginger ones. Thanks for the idea!

  19. Lisa Fain

    SteamyKitchen–Thanks! I hope so, I was late on getting her gift out so I had to do something!

    Sandi–Thanks, they are!

    JenJen–You’re welcome, the ginger adds such a nice kick!

  20. Jerry Allison

    Oh Lisa,
    That is a wonderful post for Mother’s Day, wish I had thought of it. And the scones look yummy.
    Oh check out the video I posted on my blog.

  21. Ever since you mentioned ginger scones from your post about your visit home, I was hoping you’d share the recipe. Thanks so much! This recipe is a keeper!

  22. Hi, this is my first time here. What a beautiful tribute to your mom!

    Scones are one of my favourite things and I always like to try out new flavours, so I am going to add your mom’s ginger recipe to my collection.

    Your blog is gorgeous.

  23. Freya and Paul

    Wonderful Mothers Day gift and it lasts much longer than flowers (the writing that is, not the scones). But the recipe is pretty great too!

  24. Lisa Fain

    Jerry Allison–Thanks for the heads up on the video–very cool!

    Susan–You’re welcome! And I have to say I thought of you when I posted this since you mentioned wanting the recipe. Glad you saw it!

    Cynthia–Welcome! And thank you! Enjoy the scones.

    Freya and Paul–Thank you, and you’re right! I hadn’t thought of that!

  25. christine (myplateoryours)

    I was a little late with Mothers Day too and, unfortunately, my mom won’t get on line so I couldn’t create such a nice virtual breakfast in bed. I swear I can smell those lilacs (and taste those scones!)

  26. Patricia Scarpin

    Your photos are stunning!
    These scones sound like heaven!

  27. Its the first time I view your blog. And I can only say WOW, WOW !!

    I will add you to my favorites, if you don’t mind.

    Kisses from Spain

  28. This is the second time crystallized ginger has come up during my visits to your blog.

    Luckily, I have a very good bulk store nearby that sells candied ginger and turns over the inventory pretty quickly. Fresh crystallized ginger should be pretty snappy hot for about 10 seconds, then the heat subsides.

    You can make your own quite easily.Any suggestions HT ?

    I’d peel a whack of it, bury it in regular or turbinado sugar, pich of salt, see ya in 3 weeks. What do you think?

  29. Yes, your mom is very proud of you. She told me a couple of months ago to check out your blog, and I have enjoyed lurking every once in a while. I don’t know if you remember me as it has been so long and so brief a visit we had. Remember when your mother, you and I all caught the play in NYC just after you had moved to your 4th or 5th floor loft all those years ago? I just might make these scones, but I’m making the pecan pie your grandmother made first! Love to you, Annette

  30. Lisa Fain

    Christine–The lilacs do smell good, as do the scones.

    Patricia–Why thank you!

    Pilar–Muchas gracias!

    Tommy–I don’t know if you’re method would work or not, but it’s worth a try. Most recipes I’ve seen call for a slow simmer to form the crystals.

    Annette–Wow! It’s been a while but of course I remember you! I have fond memories of my first few days of living here and staying at the Waldorf. And I can’t listen to the soundtrack of Cats without thinking about how nice you and mom were to me, especially as I agonized over finding an apartment. Thanks for saying hello and enjoy the pie!

  31. Hey there – thanks for all the recipes but just one comment – in the scones recipe, it never mentions actually USING the ginger… I assume it’s mixed in with everything else, not sprinkled on top, yes? Thanks!

  32. Lisa Fain

    Hi Ari, yes, you mix the ginger in with the other dry ingredients. Sorry for the confusion!

  33. Farmgirl Susan

    What a nice post. I’m a serious sconehead, and yours look wonderful. I’ve been experimenting lately with ginger scones and oat scones, though not together. Great idea. One question: what does the cream of tartar do? Thanks! : )

  34. Lisa Fain

    Hi Susan, I asked my mom what the cream of tartar does and this is what she said: “No idea…[but] I’ve never left it out.” So I don’t know if that helps or not, but there you go!

  35. Farmgirl Susan

    LOL I love her answer. Sounds like something I would say. Thanks for asking her for me. Saving the recipe to now! : )

  36. Jennifer Lundgren

    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.

  37. 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.

    • Lisa Fain

      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!

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