Candied Ginger Orange Scones (Printable Version)
Tender scones with orange zest and candied ginger, perfect for breakfast or tea time.
# 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 remaining.
04 - In a small bowl, whisk together cream, egg, and vanilla extract until well blended.
05 - Pour wet mixture over dry ingredients. Stir gently with a fork until dough just comes together, being careful not to overmix.
06 - 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 2 inches apart.
07 - Brush tops with a little extra cream for golden browning.
08 - Bake for 16-18 minutes, until golden brown and cooked through. Remove and cool on a wire rack.
09 - For optional glaze, whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.
# Top Tips:
01 -
- The butter melts into little pockets inside each scone while the candied ginger keeps its chew creating this incredible texture contrast
- These come together in under 40 minutes but taste like something from a proper British tea shop
02 -
- Warm weather is the enemy here so if your kitchen is hot chill your bowl and flour in the fridge for 15 minutes before starting
- Overworking the dough makes tough scones so stop mixing as soon as the flour disappears
03 -
- Use a microplane for the finest most flavorful orange zest without any bitter pith
- Space the scones at least 2 inches apart on the baking sheet so they bake evenly and get tall rather than spreading outward