Candied Ginger Orange Scones (Print version)
Flaky British-style scones studded with candied ginger and fresh orange zest.
# 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, plus extra for brushing
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
# Method:
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.
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 cream. Bake for 16-18 minutes, until golden and cooked through. Remove and cool on a wire rack.
07 - For glaze: Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.
# Expert advice:
01 -
- The orange zest wakes up your kitchen before they even hit the oven
- Candied ginger little bursts of heat keep every bite interesting
- They come together faster than you can brew a proper pot of tea
02 -
- Overworking the dough makes tough scones, so stop mixing the moment it holds together
- Cold butter creates flaky layers, so work quickly or pop the bowl in the fridge if the butter starts softening
- These are best eaten the same day but freeze beautifully unbaked for fresh scones anytime
03 -
- Grate your orange zest before you juice the oranges, much easier to handle
- If your candied ginger is sticky, toss it in a little flour before chopping