Ginger-Scallion Scones
Pastry Chefs Ellary Collins and Brian Randall of The Wayland Mill | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
454 grams all-purpose flour
100 grams granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
2 teaspoons ground ginger
1 teaspoon ground black pepper
½ teaspoon baking soda
256 grams cubed unsalted butter, chilled
120 grams chopped cooked bacon
112 grams sliced scallions
44 grams minced ginger
168 grams heavy cream
168 grams crème fraîche
Egg wash
Maldon salt
METHOD
Heat oven to 350°F. In a food processor, combine flour, sugar, baking powder, salt, ground ginger, pepper, and baking soda. Pulse to combine. Working in batches, add chilled butter and pulse until coarse crumbs are achieved. Transfer mixture to a mixing bowl and fold in bacon, scallions, and ginger. Set aside. In a separate mixing bowl, whisk together cream and crème fraîche. Slowly pour cream mixture into flour mixture, mixing until dough just comes together. Transfer to a floured work surface. Stack and fold three times, working quickly to maintain even lamination. Wrap dough tightly in plastic wrap and refrigerate. Once chilled, slice dough into desired scone shapes. Arrange on a parchment-lined sheet tray. Brush with egg wash and sprinkle with salt. Bake 30 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.
