Candied Ginger Orange Scones (Printable)
Buttery scones with orange zest and spicy candied ginger, ready in under 35 minutes.
# Ingredient List:
→ 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
# Steps:
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 remaining.
04 - In a small bowl, whisk together cream, egg, and vanilla extract until well combined.
05 - Pour wet mixture over dry ingredients. Stir gently with a fork until dough just comes together. Turn onto a lightly floured surface.
06 - Pat dough into a 1-inch thick round. Cut into 8 wedges and transfer to prepared baking sheet, spacing evenly apart.
07 - Brush tops with a little extra heavy cream for golden coloring.
08 - Bake for 16-18 minutes until golden brown and cooked through. Remove from oven and cool on a wire rack.
09 - Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones if desired.
# Expert Tips:
01 -
- The orange zest makes them taste like sunshine even on gray days
- Candied ginger adds little sparks of sweet heat throughout
- They come together faster than you can preheat your oven
02 -
- Warm butter makes tough scones, so keep everything chilled until it hits the oven
- Overmixing develops gluten and makes them chewy instead of tender
- The glaze is lovely but completely optional if you prefer them plain
03 -
- Grate your butter frozen if your kitchen runs warm—it stays cold longer and makes flakier scones
- Use a microplane for the orange zest to get just the fragrant oils without any bitter pith