Candied Ginger Orange Scones

The kitchen was still dark when I started these, the orange zest releasing its perfume into the morning air like waking up to sunshine. Something about the combination of butter and candied ginger feels ancient and comforting, like my grandmother's kitchen but with this bright, modern twist.

I brought a batch to a book club meeting once, and suddenly everyone was too busy eating to discuss the book. The friend who swore she didn't like ginger took three scones and asked for the recipe before dessert was even served.

Ingredients

• All-purpose flour: The foundation that gives these scones their tender crumb and structure
• Granulated sugar: Just enough sweetness to let the orange and ginger shine without overpowering
• Baking powder: This is what creates those lovely tall, flaky layers
• Fine sea salt: A pinch that makes all the other flavors sing
• Orange zest: Freshly grated releases essential oils that extract never captures
• Candied ginger: Finely chopped so it distributes evenly throughout each scone
• Cold unsalted butter: Must be cold to create those flaky pockets we love
• Heavy cream: Makes the dough rich and tender while helping it rise beautifully
• Egg: Adds structure and richness for that perfect bakery texture
• Pure vanilla extract: Rounds out all the flavors and adds warmth
• Powdered sugar: For the optional glaze that makes these feel extra special
• Fresh orange juice: Whisked into powdered sugar for a simple, stunning finish

Instructions

Preheat your oven:

Set to 400°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, sugar, baking powder, and salt in a large bowl, then stir in the orange zest and chopped candied ginger until evenly distributed

Work in the butter:

Add cold cubed butter and use a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining

Mix the wet ingredients:

Whisk together cream, egg, and vanilla in a small bowl until fully combined

Bring the dough together:

Pour the wet mixture over the dry ingredients and stir gently with a fork until just barely combined

Shape and cut:

Turn the dough onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges

Prepare for baking:

Transfer wedges to your prepared baking sheet with space between them and brush the tops with a little extra cream

Bake to golden perfection:

Bake for 16 to 18 minutes until golden brown and cooked through, then cool on a wire rack

Add the glaze if desired:

Whisk powdered sugar with orange juice until smooth and drizzle over the cooled scones

Pin It

My sister-in-law asked if I could teach her to make these, and we spent a rainy Saturday afternoon covered in flour. She texted me the next day saying her family had already requested them for Sunday breakfast.

Making Them Ahead

You can cut the scones and freeze them unbaked on a baking sheet, then transfer to a bag and bake straight from frozen. Just add a few extra minutes to the baking time. I always keep a batch in the freezer for unexpected guests or those mornings when something warm from the oven feels like exactly what you need.

Serving Suggestions

These are exceptional with clotted cream and a pot of Earl Grey tea, the way they serve them in proper British tearooms. I also love breaking one over a bowl of vanilla ice cream for an impromptu dessert that feels fancy but takes seconds.

Getting The Best Rise

The secret to tall scones is cutting them with a sharp knife and pressing straight down without twisting. Twisting seals the edges and prevents proper rising. Also, make sure your baking powder is fresh.

• Space the scones at least 2 inches apart on the baking sheet
• Brush with cream twice, once before baking and once halfway through
• Let them cool on the baking sheet for 5 minutes before moving to the wire rack

Pin It

There is something profoundly satisfying about pulling a tray of golden scones from the oven, the orange and ginger scent filling the whole house. These have become my go-to for every occasion that calls for something special but not fussy.

Recipe Questions & Answers

→ Can I freeze the dough?

Yes, cut the dough into wedges and freeze individually on a baking sheet before transferring to a bag. Bake from frozen, adding 2-3 minutes to the baking time.

→ What's the best way to measure flour?

Fluff the flour with a spoon, gently scoop into your measuring cup, and level off with a knife. This prevents over-packing and dense scones.

→ Can I make these dairy-free?

Substitute cold vegan butter sticks for regular butter and use full-fat coconut cream or soy creamer instead of heavy cream. The texture may vary slightly.

→ Can I use crystallized ginger instead?

Crystallized and candied ginger are essentially the same product. Just ensure it's finely chopped so it distributes evenly throughout the dough.

→ How should I store these?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled scones and reheat in a 350°F oven for 5-10 minutes.