Candied Ginger Orange Scones (Printable)
Buttery scones with orange zest and candied ginger, ready in 33 minutes.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp fine sea salt
→ Flavorings
05 - 1 tbsp 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
09 - 1 large egg
10 - 1 tsp pure vanilla extract
→ Optional Glaze
11 - 1/2 cup powdered sugar
12 - 1-2 tbsp fresh orange juice
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl. 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 remaining.
04 - Whisk together cream, egg, and vanilla in a small bowl. Pour over dry ingredients.
05 - Stir gently with a fork until dough just comes together. Turn onto a lightly floured surface and pat into a 1-inch thick round.
06 - Cut the round into 8 wedges. Transfer to prepared baking sheet, spacing apart.
07 - Brush tops with extra cream. Bake for 16-18 minutes until golden and cooked through. Cool on a wire rack.
08 - Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.
# Expert Tips:
01 -
- The candied ginger creates these little pockets of sweet heat that make every bite interesting
- These scones come together in under 40 minutes but taste like something from a proper British bakery
02 -
- Warm hands will melt the butter and ruin the flaky texture, so work quickly or chill your hands under cold water first
- Overmixing the dough makes tough scones, so stop as soon as it comes together
03 -
- Grate the orange zest directly into the sugar and use your fingers to rub them together, which releases more oils
- Chop the candied ginger while it is still slightly cold so it does not stick to your knife