Candied Ginger Orange Scones

5 from 8 ratings

Candied Ginger Orange Scones

These super easy candied ginger orange scones are the perfect sweet treat for your morning. They are filled with cinnamon, candied ginger, and dried oranges to give it a balance of sweet and tart flavors.

Prep Time45

Cook Time18

Course: Breakfast

Cuisine: American, Asian

Diet: Vegetarian

Keyword: ginger orange scone recipe, ginger orange scones

Servings: scones

Calories: 402kcal

Author: Becca Du

Equipment

Ingredients

2 cups all purpose flour
½ cup granulated sugar
¼ tsp salt
2 ½ tsp baking powder
½ tsp ground cinnamon
½ cup unsalted butter frozen
½ cup heavy cream
1 egg
1 tsp vanilla extract
⅓ cup dried oranges cut into small pieces
3 tbsp candied ginger cut into small pieces
2 tbsp demerara sugar

US Customary - Metric

Instructions

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.

Notes

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

Nutrition