Candied Ginger Orange Scones

My tiny London apartment kitchen smelled incredible the first time I made these scones. The candied ginger I'd brought back from a specialty market in Covent Garden filled the whole space with its warm spicy aroma while they baked. I pulled them from the oven, golden and slightly domed, and my flatmate appeared like magic asking what smelled so divine. Those first warm wedges, slathered with butter and shared over steaming mugs of tea, became our weekend ritual for months.

Last Christmas morning, my sister took one bite and immediately demanded the recipe. She claimed they were better than anything wed had at that fancy tea room in Bath during our holiday abroad. The sparkle in her eye when she reached for a second scone told me everything. Now she makes them every Sunday for her family, and her kids call them the special scones.

Ingredients

• All-purpose flour: Provides structure and that tender crumb we all love in scones
• Granulated sugar: Just enough sweetness to let the other flavors shine without becoming cloying
• Baking powder: The secret to achieving those beautiful tall rises
• Fine sea salt: Enhances all the flavors and balances the sweetness
• Orange zest: Freshly grated releases essential oils that bottled zest can never match
• Candied ginger: Chop it into small pieces so you get pockets of spicy sweetness throughout
• Cold butter: Essential for creating those flaky layers we want
• Heavy cream: Makes the dough rich and tender while helping it come together
• Egg: Adds richness and helps the scones rise beautifully
• Pure vanilla extract: Rounds out all the flavors with its warm comforting notes
• Powdered sugar: Creates that perfect drizzle consistency for the optional glaze
• Fresh orange juice: Use it to thin the glaze and reinforce the orange flavor

Instructions

Get your oven ready:

Preheat to 400°F with a rack in the center position and line your baking sheet with parchment paper

Mix the dry ingredients:

Whisk flour sugar baking powder and salt in a large bowl until well combined then stir in the orange zest and chopped ginger

Work in the butter:

Add cold cubed butter and use a pastry blender or your fingertips to break it into the flour until you see coarse crumbs with some pea sized pieces remaining

Combine the wet ingredients:

Whisk cream egg and vanilla in a small bowl until smooth then pour over the dry mixture

Bring the dough together:

Stir gently with a fork just until the dough holds together being careful not to overwork it

Shape and cut:

Turn the dough onto a floured surface pat it into a 1 inch thick round and cut into 8 wedges

Prepare for baking:

Transfer wedges to your baking sheet leaving space between them and brush the tops with extra cream

Bake to golden perfection:

Bake for 16 to 18 minutes until golden brown and cooked through then cool on a wire rack

Add the glaze if desired:

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

Save

My grandmother used to say that scones taste best shared with someone you love. I think about her every time I cut that round into wedges. These scones have a way of bringing people together turning an ordinary morning into something special.

Getting The Perfect Texture

The key to tender scones is handling the dough gently and keeping everything cold. I sometimes even chill my flour and bowl before starting. Those visible pockets of butter in the dough create steam as they bake giving you those wonderful flaky layers. Do not worry if your dough looks slightly ragged before patting it into a round that is exactly what you want.

Making Them Ahead

You can cut the scones and freeze them unbaked on a baking sheet then transfer to a bag once frozen. Bake from frozen adding a few extra minutes. This means you can have fresh baked scones any morning of the week. The texture is just as good as fresh made maybe even better.

Serving Suggestions

These scones are best served warm within a few hours of baking but they reheat beautifully at 350°F for about 5 minutes. I love serving them with clotted cream and lemon curd on the side. A pot of Earl Grey or English Breakfast tea makes them absolutely perfect for afternoon tea.

• Split and toast leftover scones the next day
• Try them with lemon curd instead of plain butter
• Freeze baked scones and warm as needed

Save

There is something so comforting about the ritual of making scones. I hope these bring as much warmth to your kitchen as they have to mine.

Common Questions

→ What makes these scones tender?

Cold butter worked into the flour creates small pockets that steam during baking, resulting in flaky layers. The heavy cream and egg provide richness and moisture throughout the dough.

→ Can I prepare the dough ahead of time?

Yes, cut the dough into wedges and freeze them unbaked on a baking sheet. Once frozen, transfer to a storage bag. Bake from frozen, adding 2–3 minutes to the baking time.

→ How should I store leftover scones?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in a 350°F oven for 5–7 minutes.

→ What can I use instead of candied ginger?

Try crystallized lemon peel, dried cranberries, or chopped dark chocolate chips. Fresh ginger adds spice but lacks the sweet chewy texture of candied pieces.

→ Why is my dough crumbly and not coming together?

The dough may be too dry. Add another tablespoon of cream and gather gently with your hands. Avoid overworking — the dough should just hold together without being sticky.

→ Can I make these without the glaze?

Absolutely. The scones are delicious on their own, especially when served warm with butter or clotted cream. The glaze is entirely optional and adds extra sweetness.