Apple Ginger Scones

Scones always satisfy the “I need something buttery and cakey…NOW!” feeling I’ll occasionally get. Actually baking a cake is just too much effort. (Let’s be honest, here.) Scones, however? They comes together for me quite easily, especially since I have a base recipe that I’ve been using for years now. I always tweak it a little bit, and over the years, I’ve been more about a moister scone over a truer and traditional drier scone.

I’ve always been an apple lover, as well; give me an apple pie for my birthday over a cake, please! (It must be because I’m an October Baby!) Macintosh will always be my favorite, that quintessential shiny red slightly tart juicy beauty. There are many debates about which apples work best for baking, and Macs can either be used by themselves or in combination with other apples, such as Pink Ladies or Honeycrisps. Some argue that Macs on their own can add moisture to a baked good, sometimes too much moisture. I’m still Team Macs, regardless! It’s my go-to for baking AND eating, and I certainly use them in my scones.

Apple Ginger Scones

I’ve made scones with ginger before, and I do love to use crystalized ginger, namely in an Orange Ginger Scone recipe that used to be on v1 of this website. However, I love to infuse the whipping cream I use in this recipe with freshly-grated ginger; it infuses the scones with a subtle – yet – omnipresent warmth. When using the crystalized ginger, you’ll get some spicy bites of ginger, but it’s not incorporated into the scone as a whole. Both methods work, but for this particular recipe, I’d rather infuse the ginger flavor throughout.

These scones are a wonderful autumn treat, for breakfast or dessert! Or, if you’re living that #workfromhome life like I am, I might eat four for lunch. I would never judge!

Apple Ginger Scones

P.S.: Goodness help me, but some scones are just too beige and not-exactly photographable. All that matters is that they taste uh-MAAAAZ-ing. Ha!

Apple Ginger Scones

(Makes 8 scones)


  • 1 large Macintosh apple, peeled and cored
  • 2 cups all-purpose flour
  • 1/3 cup sugar (I’ve used both white sugar and coconut sugar successfully)
  • 3 teaspoons baking powder
  • 6 tablespoons chilled butter, shredded on box grater or cubed (see Before We Get Started…)
  • 1 tablespoon freshly-grated ginger
  • 1 teaspoon cinnamon
  • 3/4 cup heavy cream

Before We Get Started…

  • A trick I learned from my father for incorporating butter into a pastry dough is to chill or freeze your stick of butter ahead of time, then use a box grater to grate it into the flour. It makes cutting in the butter substantially easier! Grate it like you would cheese, it’s that simple.
  • Feel free to switch up and use your favorite apple here, I’m just sold on Macs!


1.) After peeling and coring apple, divide into four even sections. Dice up three of the sections for the scone dough and set aside; thinly slice the remaining section into eight slices to place on top of the scones and set aside.

2.) Preheat oven to 400°F; line a large baking sheet with parchment paper and set aside.

3.) In a large bowl, combine flour, sugar, baking powder, and butter. Use a pastry cutter or a fork to insure that the butter is mixed into the flour; it should take on a sandy consistency. Stir in apples and mix.

4.) In a small bowl, add grated ginger and cinnamon into heavy cream and mix thoroughly. Stir into dry ingredients and combined until moistened. Inside of the bowl, use your hands to knead the dough until thoroughly combined and it holds it shape; this should take approximately one minute.

5.) Turn dough onto parchment paper-lined baking sheet and form into the shape of a circle with your hands, roughly 8″ in diameter and 1″ thick. Cut circle into eight even-sized wedges. Spread wedges apart on baking sheet. Gently press an apple slice on top of each scone. Sprinkle with additional sugar for texture, if desired.

6.) Place scones in oven and bake for 20 – 25 minutes or until lightly browned; for a moister scone, stick to closer to 20 – 22 minutes.

7.) Remove from oven and move to a cooling rack for 30 minutes. Scones will store at room temperature in an air-right container for up to 2 days.

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InCider Info: Coconut Ginger Matcha Hard Kombucha by June Shine x MatchaBar

I will occasionally veer from the scope of ciders to other hard beverages that I enjoy. Beers? Never, because this Brewer’s Yeast allergy is for REAL, y’all! Hard seltzers? The jury is still out, because I’ve never found one I’ve truly enjoyed and would ever drink again. (Is that unicorn out there somewhere?) I’ve had my share of hard kombuchas, some I’ve enjoyed and others I could leave behind.

But THIS hard kombuchas, this was nothing short of an absolute delight, and I feel the need to shout it from the rooftops! Well, I suppose this website will do.

I’ve long been a kombucha fan, even if my first experiences with kombucha were less than pleasant: I’ll always think that GT’s Kombucha tastes like stomach acid, and there is no way you can change my mind. 😆 Still, I’ve been loyal to brands such as Health-Ade and Bear’s Fruit Kombucha over the years. Hard varieties don’t always hit the mark, but I have tried a few June Shine flavors, and I have always been eager to try more. It’s a consistently good brand.

On the other hand, I love my matcha as well! MatchaBar has long been a fixture in New York City – I still remember when they opened their original Williamsburg location way back when! – and to see them do this collaboration got me excited! Upon further research, I read how this collaboration came about to celebrate Earth Day and to take actionable steps through its production and sales, more of which you can read in this article. Matcha + kombucha x actionable ways to save the planet = Allison is SOLD.

Coconut Ginger Matcha Hard Kombucha by June Shine x Matchabar
Coconut Ginger Matcha Hard Kombucha by June Shine x Matchabar

This is the greenest alcoholic beverage I believe I’ve ever imbibed! The green sparkles and undulates in this delightfully effervescent booch. All flavor notes mentioned its title are present, but it was the gentle ever-present honey flavor note that won me over after each sip. At 6% ABV, it’s a very gentle ride.

Upon tagging June Shine on Instagram, they sent me back a DM telling me stock up, because once this is gone, it’s gone! This was produced in the spring, but I bought my can around September 1st. I better head over to Broadway Dive and pray that they have at least one more can, lest I miss out on another opportunity to indulge in this winning drink!

Coconut Ginger Matcha Hard Kombucha by June Shine x Matchabar
Coconut Ginger Matcha Hard Kombucha by June Shine x Matchabar

InCider Info – tl;dr: