Candied Ginger Orange Scones (Printable Version)

Fluffy British-style scones studded with candied ginger and fresh orange zest

# Ingredient List:

→ 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 from 1–2 oranges
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

# Step-by-Step Instructions:

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.
07 - Bake for 16–18 minutes, until golden and cooked through. Remove and cool on a wire rack.
08 - For glaze: Whisk powdered sugar with orange juice until smooth. Drizzle over cooled scones.

# Tips from hearthlykitchen:

01 -
  • The orange zest cuts through the rich butteriness in the most refreshing way
  • Candied ginger adds these little spicy sweet pockets that surprise you with every bite
  • They come together in under 40 minutes but taste like you worked much harder
02 -
  • If your butter starts warming up while you work, pop the whole bowl in the freezer for 10 minutes
  • These are best the day theyre made but you can refresh day old scones in a 350°F oven for 5 minutes
  • Stop mixing as soon as the dough holds together, even if it looks a bit shaggy
03 -
  • Use a microplane for the orange zest to avoid the bitter white pith
  • Freeze the scones on the baking sheet for 15 minutes before baking if the dough feels soft
  • Cut the candied ginger while it's cold for cleaner, less sticky slices

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