Ginger Scones with Lime Marmalade and Vanilla Double Cream

Ginger scones! A modern twist on the classic British scone featuring crystallised ginger, zesty lime marmalade and rich vanilla infused double cream.

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Elevate your scones with a touch of ginger

For an easy, modern take on scones, look no further than this ginger scones recipe. Serve them next to traditional English scones at your Afternoon Tea party – it’s always great to offer something different and I guarantee your guests will love the warm and refreshing flavour.  

The best bit about these is they sound super fancy – like something you would see on a 5 star hotel Afternoon Tea menu: ‘Ginger scones with lime marmalade and vanilla double cream’.  

Secretly they are full of cheats! Simply use good quality lime marmalade and beautiful, thick and luscious double cream (that you don’t have to whip) with a little vanilla bean extract stirred through and just like that, you will create scone magic.

Why You’ll Love These

• Unexpectedly elegant – A fresh twist on tradition that feels luxurious but is simple to pull off.
• Cheat’s dream – Uses store-bought marmalade and unwhipped cream for maximum ease with zero compromise on presentation.
• Balanced flavour – The warmth of ginger meets the bright zing of lime for a totally refreshing scone experience.
• Crowd-pleaser – A guaranteed talking point on any Afternoon Tea spread.
• Foolproof method – With all my tried-and-tested tips, you’ll achieve golden, fluffy scones every time.

The basic scone recipe is really simple and I’ve included plenty of tips and tricks that I have been taught over the years to make sure they turn out ‘just right’. Once you understand the science behind scones you will never make a bad batch again…..I promise.

So what comes first, scone + marmalade + cream or scone + cream + marmalade?   Well….it’s really a matter of personal preference. I have a bit of Cornish blood so I was taught by my beautiful Grandma to put the jam (or marmalade in this case) first then top with a dollop of cream, but it’s entirely up to you and your guests. Stressing about the order of these things is such a waste of energy; better to take two scones and try it both ways I say!

Good to Know

• Vanilla cream tip – Use thick double cream or clotted cream. Stir through a few drops of vanilla bean paste or extract for an effortless upgrade.
• Lime marmalade – If you can’t find lime, lemon or orange marmalade works beautifully too—choose one with a bit of zest for contrast.
• Freezer-friendly – The scones freeze well once baked, just defrost overnight in the fridge and re-heat when you need them.
• No special equipment – You don’t need a mixer; just your hands and a light touch.
• Serving suggestion – Serve warm with a pot of Earl Grey for the perfect pairing.

All you’ll need to make my Ginger Scones with Lime Marmalade

This ginger scones recipe includes a mix of store cupboard ingredients and a couple of shop-bought items.

Self-raising flour: This is all-purpose flour with baking powder that has been added to it. However just like baking powder it can lose its effectiveness after 6 months. TIP: When you open a fresh packet, write the date on it so you can keep track of hold old it is and replace it as necessary.

Salt: Plain table salt

Unsalted butter: I recommend using unsalted butter so that the amount of salt can be tweaked to suit the ingredients. If you only have salted butter then omit the salt in the recipe.

Sugar: Plain white granulated sugar

Crystallised ginger: Pieces of ginger that have been cooked down until soft and chewy then rolled in sugar. I’ve used this one from Buderim Ginger in this recipe and it’s delicious.

Milk: Full-fat or full-cream milk

*Double cream: This cream is so dense that a spoon can stand by itself. With a fat content of 41%/ 3.5oz (you can find this info on the back of the tub), the thickness means you don’t have to whip. You also don’t need much to make a scone taste amazing due to its beautiful mouthfeel. Don’t worry, the tartness of the marmalade and the heat from the ginger cuts perfectly through its richness.

*Substitute: You can use whipping or thickened cream. Add the vanilla then whip with hand beaters or use the whisk attachment on a stand mixer until stiff enough to hold its shape without running off a spoon.

Vanilla bean extract with seeds: This is vanilla extract with the tiny little black seeds that adds extra flavour and gives a really nice look when mixed with cream. Of course normal vanilla extract will be just fine, it just won’t have the little seeds (not a big deal..!) Try not to use Imitation Vanilla Essence as it is far removed from the real thing and the chemicals will leave a weird taste in your mouth.

Lime marmalade: I recommend buying the best quality lime marmalade you can afford. For this recipe, I’ve used the British brand Roses, which is a lovely, flavourful marmalade with real bits of lime zest and can be found in most major supermarkets in Australia and the UK. Feel free to use another brand that is readily available where you live. Alternatively you can make your own which would be super decadent.

How to make Ginger Scones with Lime Marmalade and Vanilla Double Cream

View the ginger scones recipe card for ingredients, complete instructions and video.

Line a medium baking tray with baking paper such as Glad Bake and set aside.

Finely chop the ginger and set aside.

Rub the butter into the self-raising flour until it has a breadcrumb-like texture.

Add the salt, sugar and ginger. Mix then make a well in the centre.

Add the milk then mix together with a butter knife. Tip out onto a floured board.

Bring together and knead GENTLY for no longer than 20 seconds.

Shape into a disc 2.5cm / 1 inch high.

Dip cutter in extra flour and stamp out scones (don’t twist).

Place the scones on a tray one finger-width apart. A larger gap will result in a wonky shaped scone!

Brush the tops with milk. Bake in a preheated oven (see instructions for temperature and time)

Remove from the oven and cool on a wire rack.

TO SERVE:

Serve the ginger scones wrapped in a clean tea towel or linen napkin so they stay warm and don’t dry out. Pass around the lime marmalade and vanilla double cream.

Frequently Asked Questions

Can I make this ginger scones recipe ahead? Yes! Make the scones the day before you need them. Simply cool completely on a wire rack then place in a zip lock bag and keep in the refrigerator. Alternatively you can freeze them for up to 2 months in a zip lock bag following the instructions above. To defrost: remove the zip lock bag from the freezer the day before serving and place in the refrigerator to defrost overnight.

How do I reheat and serve? Preheat the oven to 160 C / 325F / Gas mark 3, Take a large piece of alumimium foil and place the scones on top. Fold up to make a parcel and place in the oven for 15 minutes. Remove from the oven and serve as above.

The mixture is too wet: Sometimes (depending on your flour) you may find the mixture is a little too sticky. If this happens to you, add 1-2 extra tablespoons of self-raising flour to the mixture. Knead it in gently (don’t overwork the dough).

The scones didn’t rise and the texture is isn’t fluffy: Was your butter cold enough? Cold butter creates steam resulting in fluffy ginger scones that have a good rise. Was your self-raising flour fresh or at least less than 6 months old? The raising agent becomes less effective the longer the self-raising flour stays on the shelf. Did you use full cream milk? The fat in the milk and butter help create a fluffy scone. Did you knead the dough longer than 20 seconds? The longer you work the dough, the longer and stronger the gluten strands become resulting in a close, tough texture.

I couldn’t get lime marmalade, what can I use instead? Ginger works so well with citrus that you could easily substitute the lime marmalade for orange marmalade or lemon curd – yum!