Candied Ginger Orange Scones (Printable)

Flaky, buttery pastries with citrus zest and sweet-spicy ginger pieces

# 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

# How-To 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. Pour over dry ingredients.
05 - Stir gently with a fork until dough just comes together. Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
06 - Cut round 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.
08 - Remove scones and cool on a wire rack. For optional glaze, whisk powdered sugar with orange juice until smooth and drizzle over cooled scones.

# Expert Advice:

01 -
  • The tender crumb practically melts in your mouth while little bursts of candied ginger surprise you with every bite
  • These scones strike that perfect balance of fancy enough for afternoon tea but simple enough for a Tuesday morning
  • The orange fragrance fills your entire kitchen before they even hit the oven
02 -
  • Overworking the dough is the enemy of tender scones so stop mixing the moment it holds together
  • Cold butter is absolutely critical and if it starts feeling soft pop everything in the fridge for 15 minutes
  • These are best enjoyed the day they are made but leftover scones can be refreshed in a 350°F oven for 5 minutes
03 -
  • Grate your zest right before mixing to capture those fragrant oils at their peak
  • Use a sharp knife and press straight down when cutting wedges to avoid compressing the dough

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