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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  1. 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!

  2. Lisa Fain says:

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

  3. Farmgirl Susan says:

    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! : )

  4. Lisa Fain says:

    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!

  5. Farmgirl Susan says:

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