Save to Pinterest These tender, buttery British-style scones combine the bright citrus notes of fresh orange zest with the warm sweetness of chopped candied ginger. The dough comes together quickly with cold butter, heavy cream, and a touch of vanilla, then bakes into golden wedges in under 20 minutes. The texture is light and flaky inside with a beautifully browned exterior. Optional orange glaze adds extra sweetness, though these shine on their own, especially when served warm with clotted cream or butter alongside a steaming cup of Earl Grey.
The smell of oranges being zested always takes me back to my grandmother's tiny kitchen, where she'd let me stand on a stepstool to help with weekend baking. These scones came about on a rainy Sunday when I wanted something that felt like sunshine breaking through clouds. That first batch disappeared so fast at brunch that my friends started requesting them for every gathering afterward.
Last winter, I made a double batch to bring to a book club meeting, and honestly, the discussion nearly derailed because everyone couldn't stop talking about these scones. Someone actually asked if I'd consider opening a bakery, which was simultaneously flattering and hilarious since I'd burned the previous batch just two weeks prior.
Ingredients
- All-purpose flour: The foundation here, and I've learned that measuring by weight rather than volume makes a huge difference in texture
- Granulated sugar: Just enough to sweeten without overpowering the ginger's natural heat
- Baking powder: This is what gives them that beautiful rise, so make sure it's fresh
- Fine sea salt: A pinch really makes the orange flavor pop forward
- Orange zest: Use a microplane if you have one, and really press into the fruit to get those aromatic oils
- Candied ginger: Chop it into smaller pieces than you think you need, otherwise you'll get overwhelming spicy bites
- Cold butter: Absolutely crucial—keep it ice-cold and work quickly to maintain those flaky layers
- Heavy cream: The fat content here creates tenderness that milk just can't achieve
- Egg: Adds richness and helps bind everything together
- Vanilla extract: Rounds out all the sharp citrus and spicy notes
Instructions
- Preheat and prepare:
- Get your oven to 400°F and line a baking sheet with parchment paper, which saves you from scrubbing baked-on sugar later
- Mix dry ingredients:
- Whisk together the flour, sugar, baking powder, and salt until they're completely combined
- Add flavor:
- Stir in the orange zest and chopped candied ginger so they're evenly distributed throughout the flour
- Cut in butter:
- Add cold cubed butter and work it into the dry mix until it looks like coarse crumbs with some pea-sized butter pieces remaining
- Combine wet ingredients:
- Whisk together the cream, egg, and vanilla in a small bowl until smooth
- Bring dough together:
- Pour the wet mixture over the dry ingredients and stir gently with a fork until just combined—overworking here makes tough scones
- Shape and cut:
- Turn dough onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges before transferring to your baking sheet
- Add finishing touch:
- Brush tops with a little extra cream for that gorgeous golden color
- Bake:
- Bake for 16–18 minutes until deeply golden and a toothpick comes out clean
- Optional glaze:
- Whisk powdered sugar with orange juice until smooth and drizzle over cooled scones if you want extra sweetness
Save to Pinterest These became my go-to comfort baking during a particularly rough patch when I needed something that felt both productive and soothing. There's something meditative about rubbing cold butter into flour that grounds you in the present moment.
Getting The Perfect Texture
The difference between a dry, crumbly scone and one that practically melts in your mouth comes down to how you handle the butter. You want those visible flecks of butter in your dough, not completely incorporated. When they hit the hot oven, those butter bits create steam and form flaky pockets.
Flavor Variations I Love
Sometimes I swap half the orange zest for lemon when I want something a bit more subtle. Other times, I'll add dried cranberries along with the ginger for a holiday version. The base recipe is incredibly forgiving once you understand the technique.
Storage And Serving
These are absolutely best fresh from the oven, but they'll keep for a day in an airtight container. I've also frozen the unbaked wedges on a baking sheet, then transferred them to a freezer bag—just add a few extra minutes to the baking time.
- Reheat leftovers in a 350°F oven for 5 minutes to restore that just-baked texture
- Serve with clotted cream and lemon curd for an extra indulgent experience
- These freeze beautifully baked too—just thaw at room temperature
Save to Pinterest There's nothing quite like tearing into a warm scone while steam still rises from the center, the ginger providing little sparks of heat against the sweet orange. Hope these become as special in your kitchen as they've become in mine.
Recipe FAQs
- → Can I freeze the dough?
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Yes, cut the dough into wedges and freeze individually on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
- → What if I don't have candied ginger?
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Substitute with crystallized ginger or add 1 teaspoon ground ginger plus 2 tablespoons chopped crystallized ginger for similar flavor intensity.
- → Why must the butter be cold?
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Cold butter creates small pockets of steam during baking, resulting in flaky layers. Work quickly to keep the butter from melting into the flour.
- → Can I make these ahead?
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Bake up to 24 hours ahead and store in an airtight container. Refresh in a 350°F oven for 5 minutes before serving to restore crispness.
- → What's the best way to cut scones?
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Use a sharp knife or bench scraper dipped in flour. Cut straight down without sawing motions to ensure even rising and clean edges.
