Candied Ginger Orange Scones

The kitchen was still dark when I started, just that pale blue light before dawn. I'd had these scones at a tiny bakery in Oxford years ago and couldn't shake the memory of how the candied ginger crackled through each bite. My first attempt was a disaster, but something about that combination of bright orange and warm spice kept pulling me back to the flour bin.

My roommate walked in during my third try, sleep rubbing her eyes. She took one bite of the slightly overbaked batch and said these were the reason she'd started waking up early on baking days. Now whenever I make them, I'm back in that cramped apartment with butter melting on the counter and the two of us eating them standing up.

Ingredients

• All-purpose flour: The foundation of everything tender and good
• Granulated sugar: Just enough sweetness to let the orange shine
• Baking powder: What gives these their signature rise
• Fine sea salt: Don't skip this, it makes everything pop
• Orange zest: The secret weapon for bright flavor throughout
• Candied ginger: Those sweet spicy pockets that make people ask what's in them
• Cold butter: Absolutely must be cold, trust me on this
• Heavy cream: Creates the most tender crumb imaginable
• Egg: Adds richness and structure
• Vanilla extract: Rounds out all the flavors
• Powdered sugar: For the glaze that makes them look bakery worthy
• Fresh orange juice: Thins the glaze and echoes the zest

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, sugar, baking powder, and salt in a large bowl, then stir in the orange zest and chopped candied ginger until everything's evenly distributed

Work in the butter:

Add those cold cubed butter pieces and use a pastry blender or your fingertips to break them down until you've got coarse crumbs with some pea sized butter chunks remaining

Mix the wet ingredients:

Whisk together the cream, egg, and vanilla in a small bowl until smooth

Bring the dough together:

Pour the wet mixture over the dry and stir gently with a fork until the dough just comes together, being careful not to overwork it

Shape and cut:

Turn the dough onto a floured surface and pat it into a 1 inch thick round, then cut into 8 wedges and transfer to your prepared baking sheet

Give them a glow:

Brush the tops with a little extra cream for that beautiful golden finish

Bake until perfect:

Slide them into the oven for 16 to 18 minutes until they're golden and cooked through, then cool on a wire rack

Add the glaze if you want:

Whisk powdered sugar with orange juice until smooth and drizzle over the cooled scones

Pin it

These became my go to for every housewarming and hospital visit. Something about them feels like home, even when you're eating them somewhere far from anything familiar.

Making Them Ahead

I've learned to cut the wedges and freeze them unbaked on a baking sheet. Once frozen solid, they go into a bag and I can bake them straight from frozen, just adding a couple minutes to the time. Fresh baked scones on a weekday morning feel like magic.

Getting The Texture Right

The difference between good scones and great ones is leaving those butter chunks intact. I spent years overworking my dough until someone pointed out that the steam from melting butter creates those ethereal layers we're all chasing. Now I treat my dough like it's fragile.

Serving Suggestions

These deserve to be the star of the show. I like to let them shine on their own, maybe with a pot of Earl Grey that's been steeped just right.

• Split them while still warm
• Let the glaze set before stacking
• Best eaten the same day but they'll keep for two

Pin it

There's something about pulling a batch of these from the oven that makes even a Tuesday morning feel like a celebration worth having.

Recipe Q&A

→ Can I make the dough ahead of time?

Yes, you can prepare the dough, cut it into wedges, and refrigerate overnight. Bake fresh in the morning, adding a few extra minutes if baking from cold.

→ What's the best way to achieve tall scones?

Keep your butter and cream very cold, handle the dough minimally, and pat it to a full 1-inch thickness before cutting. A hot oven (400°F) creates the necessary lift.

→ Can I freeze these scones?

Absolutely. Freeze unbaked wedges on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to the baking time. Baked scones freeze well for up to 3 months.

→ Why are my scones dense or tough?

Overworking the dough develops gluten, making scones tough. Mix until just combined—some dry streaks are okay. Also ensure your baking powder is fresh for proper rise.

→ Can I substitute the candied ginger?

Try crystallized lemon peel, dried cranberries, or chopped dark chocolate. For similar spice without candied ginger, use 1 teaspoon ground ginger plus a handful of crystallized ginger pieces.

→ Should I serve scones warm or at room temperature?

Warm is best—freshly baked or gently reheated. The butter melts slightly and the texture is most tender. Serve with clotted cream, salted butter, or plain.