Candied Ginger Orange Scones (Printable)

Tender scones with orange zest and chopped candied ginger, ready in 33 minutes for breakfast or tea.

# What's Needed:

→ 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 extract until combined.
05 - Pour wet ingredients over dry mixture. Stir gently with a fork until dough just comes together. Be careful not to overmix.
06 - 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.
07 - Brush tops with a little extra heavy cream for golden browning.
08 - Bake for 16-18 minutes until golden brown and cooked through. Remove from oven and cool on a wire rack.
09 - Whisk powdered sugar with fresh orange juice until smooth. Drizzle over cooled scones if desired.

# Tips for Success:

01 -
  • The candied ginger creates these little pockets of sweet warmth that make every bite interesting
  • These scones manage to feel fancy enough for tea but simple enough for a Tuesday morning
  • The orange zest keeps them tasting bright and fresh, never heavy
02 -
  • Overworking the dough makes tough scones so mix only until everything barely comes together
  • Cold butter is what creates those tender flaky layers so keep it chilled until the moment it hits the flour
  • These are best eaten the day they are made but you can refresh day-old scones in a 350°F oven for 5 minutes
03 -
  • If your kitchen is warm chill the shaped scones for 15 minutes before baking to help them hold their shape
  • Use a sharp knife dipped in flour to cut clean wedges without dragging the dough
  • The glaze is optional but it adds such a lovely finish and helps keep the scones moist

Go Back