Candied Ginger Orange Scones (Printable version)
Flaky pastry with citrus brightness and warming ginger pieces
# 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
# How to make it:
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 and 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 for golden browning.
07 - Bake for 16-18 minutes until golden brown and cooked through. Remove and cool on a wire rack.
08 - Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.
# Expert tips:
01 -
- The orange zest makes the whole kitchen smell like sunshine while they bake
- Candied ginger adds little pockets of warmth that keep you coming back for another bite
02 -
- Cold butter is non negotiable here because those tiny solid pieces melting in the oven create flaky layers
- Stop mixing as soon as the dough holds together to keep these tender instead of tough
03 -
- Grate your orange zest right before mixing to capture the maximum aromatic oils
- Use a sharp knife and press straight down when cutting wedges to avoid compressing the dough