Candied Ginger Orange Scones (Printable Version)

Tender butter scones with orange zest and spicy candied ginger. Ready in 33 minutes.

# What You 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 until 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 apart.
07 - Brush tops with extra cream. 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 Advice:

01 -
  • The tender crumb practically melts against your tongue, while those little nuggets of candied ginger surprise you with sweet heat in every bite
  • They come together in under an hour but taste like something from a proper British tea shop, minus the fuss and pretension
  • The orange glaze is optional but honestly, do it — that glossy finish makes them feel like a gift to yourself
02 -
  • Overworking the dough is the enemy of tender scones — mix until just combined and walk away
  • Hot butter melts before baking, leaving you with tough scones, so keep everything cold until it hits the oven
  • The glaze adds moisture, so if you're planning to store these longer than a day, skip it until serving
03 -
  • Use a sharp knife and press straight down when cutting wedges — sawing motions compress the dough and affect rising
  • Space scones at least 2 inches apart on the baking sheet so heat can circulate evenly

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