Candied Ginger Orange Scones

These candied ginger orange scones are some of the best things I’ve ever made! They’re the perfect balance of sweet and tart flavors, and the cinnamon gives them that little something extra. And it all easily comes together in just 1 bowl.

One of my favorite pastries to have for breakfast especially during cooler months is scones. I love how sweet and crumbly they are. Whenever I need something quick in the morning, that’s what I get at local coffee shops. I finally got around to making my first scone recipe when I made my Vietnamese cinnamon blueberry scones. I loved how therapeutic and easy the process was, so I knew I had to make more! I was inspired to make these candied ginger orange scones by a cafe I like to go to. They make these amazing ginger orange scones with a matcha glaze, and I wanted to recreate that experience. I added a little bit of my own flair by adding cinnamon, and that honestly took these scones from good to great!

Ingredients, Substitutions & Adjustments

• All purpose flour – The main dry ingredient in these scones. I wouldn’t substitute with other types of flour.
• Granulated sugar – Adds sweetness to the scones.
• Salt for seasoning
• Baking powder – Baking powder helps the scones rise and gives it a light and airy texture.
• Cinnamon – Adds a yummy flavor to the scones. If you don’t like cinnamon, you can leave this ingredient out. You can use any kind of cinnamon for these scones. I used Vietnamese or Saigon cinnamon because it’s my favorite.
• Unsalted butter – The butter helps create those yummy layers in the scones. Make sure your butter is frozen before you use it.
• Heavy cream – The heavy cream helps give the scones its tender texture. Brushing the tops of the scones with heavy cream give them a nice crust. You can also substitute with buttermilk.
• Egg – Adds richness to the scones.
• Vanilla extract – Adds flavor the scones. Substitute with an equal amount of vanilla paste or 1 vanilla bean.
• Candied ginger and dried oranges – Make sure to use dried ginger and oranges for this recipe because using fresh ginger and oranges will add too much moisture to these scones and will make these scones flatter.
• Demerara sugar – This is an optional ingredient but I highly recommend it. It adds texture and a little bit of sweetness to the scones.

How to make candied ginger orange scones

First, combine flour, sugar, salt, baking powder, and cinnamon in a bowl. Mix and set aside. Grate the frozen butter with a boxed grater. Add to the flour mixture and combine with 2 forks until the butter pieces are pea sized. Set aside in the fridge while you mix the wet ingredients.

Add heavy cream, egg, and vanilla extract to a small bowl or liquid measuring cup. Whisk together until combined. I preferred using a liquid measuring cup because it was easier to pour into the dry ingredients. Pour the wet ingredients into the dry ingredients. Mix until you see clumps form. Add the dried oranges and candied ginger.

Prepare 2 baking sheets by covering them with parchment paper. Empty the dough onto a floured surface. Bring all the pieces together into a 7 inch disk. Cut the dough with a sharp knife into 7 triangles. They should look like small pizza slices. Transfer each piece onto the prepared baking sheet. Brush each scone with heavy cream for that golden crust. Lastly, sprinkle demerara/turbinado sugar on top of each scone. Place the scones in the fridge for 30 minutes too cool. This will reduce spreading in the oven.

Preheat the oven to 400 degrees F (204 degrees C). Once done cooling, bake the scones for 18-20 minutes until the tops have a light golden brown color. Cool for 5 minutes before serving.

Tips on how to make the perfect candied ginger orange scones

Make sure you use cold ingredients

It is super important to use cold ingredients with scones. Cold ingredients prevent spreading in the oven and it gives it that crumbly, tender texture. If you feel like your ingredients are getting too warm, put them back in the fridge for 10-15 minutes.

Why do you need to rest your dough before baking?

As mentioned previously, cold dough prevents spread in the oven and helps the scones puff up.

How do you store scones?

Scones will keep for 2 days at room temperature and 5 days in the fridge.

Did you make this dish?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I also only recommend products that I would personally use. Thank you so much for the support!