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holding a glazed Candied Ginger Orange Scones
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5 from 2 votes

Candied Ginger Orange Scones

These Candied Ginger Orange Scones are tender, buttery, and filled with crystalized ginger and fresh orange zest. Topped with a delicious sweet and zingy orange glaze and more candied ginger, these scones are perfect to enjoy with your coffee or tea.
Prep Time15 minutes
Cook Time15 minutes
Chill Time (in the freezer)10 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: candied ginger, candied ginger scones, crystallized ginger, orange, scones
Servings: 8 scones

Equipment

  • baking sheet
  • Silicone baking mat or parchment paper
  • mixing bowls
  • Whisk or fork
  • Microplane zester
  • Grater (or food processor)
  • Sharp knife or pizza cutter

Ingredients

For the scone dough

  • 4 tablespoons unsalted butter, frozen and grated (keep in freezer until ready to use)
  • cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup chopped candied ginger
  • ¼ cup sugar
  • 1 tablespoon orange zest, grated from one large orange
  • ½ cup COLD heavy cream
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 egg
  • 1 - 2 tablespoons fresh orange juice

For the glaze

  • cups powdered sugar
  • ½ teaspoon vanilla bean paste (or vanilla extract)
  • 2 - 3 tablespoons fresh orange juice
  • 2 teaspoons orange zest
  • diced candied ginger pieces to top scones with

Instructions

  • Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  • Using a grater (or a food processor), grate the frozen butter and place the grated butter back in the freezer.
  • In a mixing bowl, whisk the flour, baking powder, salt, and candied ginger together. Set aside.
  • In a small bowl, combine the orange zest and sugar. Using a fork, mix until combined. Doing this will help the zest distribute more evenly in the dough. Add the sugared orange zest to the flour mixture and give it all a good mix.
  • Remove the frozen grated butter from the freezer and gently toss with the flour mixture.
  • In another small bowl, whisk together the heavy cream, vanilla bean paste, egg, and orange juice.
  • Add the egg mixture to the flour mixture. Using a fork, mix together until it forms a dough. Do not over-mix.
  • On the prepared baking pan, pat out the dough into a 7-inch wide circle about 1/2 inch high. Using a sharp knife or pizza cutter, cut the dough into 8 equal wedges (triangles).
  • Separate the scones a bit on the baking sheet and then place in the freezer for 10 minutes or refrigerator for 20. This is a good time to preheat your oven to 400 degrees.
  • Bake scones in the oven for 14 – 16 minutes, or until the bottoms are lightly golden brown. Remove from the oven and cool completely on a cooling rack before glazing.
  • To make the glaze: Combine the powdered sugar, vanilla, orange zest, and juice in a small bowl and whisk till smooth. Add the chopped ginger pieces and mix again. Drizzle over cooled scones and enjoy.

Notes

  • The biggest tip here is the make sure your ingredients are COLD. Freezing and grating butter is a big trick to doing this.
  • Use a Microplane grater to zest the orange.
  • Chop the candied ginger into small pieces but not too small so that you can get a taste of the goodness.
  • Do not over-mix the scone dough.
  • If you use a biscuit cutter for the scones, do not "twist" the cutter from the dough. This will seal the edges and your scones won't be as flaky.
  • Try adding some bits of chopped dark chocolate to the dough. Orange and chocolate pair well.