Candied Ginger Orange Scones (Printable)

Buttery scones with orange zest and candied ginger, ready in under 35 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

# 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. 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 heavy cream.
07 - Bake for 16-18 minutes, until golden and cooked through. Remove and cool on a wire rack.
08 - Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.

# Expert Suggestions:

01 -
  • The orange zest makes your whole kitchen smell like someone peeled a fresh tangerine right next to you
  • Candied ginger adds these little pockets of sweet heat that surprise you with every bite
  • These come together faster than you think and look impressive enough for company
02 -
  • Overworking the dough makes tough scones, stop as soon as it holds together
  • Cold butter is non negotiable here, freeze it for 15 minutes if your kitchen is warm
  • The scones keep baking on the hot sheet, so let them cool a few minutes before moving
03 -
  • Grate your orange zest before you juice the oranges, much easier that way
  • Use a sharp knife to cut the wedges and press straight down without sawing

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