Candied Ginger Orange Scones (Printable)
Buttery scones with orange zest and spicy candied ginger pieces
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Flavorings
05 - 1 tablespoon finely grated orange zest
06 - 1/2 cup candied ginger, finely chopped
→ Wet Ingredients
07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Optional Glaze
11 - 1/2 cup powdered sugar
12 - 1-2 tablespoons fresh orange juice
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in orange zest and chopped candied ginger.
03 - Add cold cubed butter. Using a pastry blender or fingertips, work butter into the dry mix until it resembles coarse crumbs with some pea-sized pieces.
04 - In a small bowl, whisk together cream, egg, and vanilla. Pour over dry ingredients. Stir gently with a fork until dough just comes together.
05 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges and transfer to prepared baking sheet, spacing apart.
06 - Brush tops with a little extra cream.
07 - Bake for 16-18 minutes, until golden and cooked through. Remove and cool on a wire rack.
08 - For glaze (optional): Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.
# Expert Advice:
01 -
- The combination of bright orange zest and spicy sweet ginger creates this incredible flavor dance that keeps you reaching for just one more
- These scones come together in under 30 minutes but taste like something from a fancy bakery
02 -
- I once made these with room temperature butter and they turned into dense hockey pucks so keep that butter cold
- Overworking the dough makes tough scones so stop mixing as soon as everything comes together
03 -
- Grate your orange zest right before mixing to capture all those fragrant oils at their peak
- Use a sharp knife to cut the wedges and press straight down without dragging for clean edges that rise better