Pair Easy Ginger-Orange Scones with coffee or one of my top ten teas for afternoon tea and serve them with jam, clotted cream, Devonshire cream or lemon curd.
Note: If you don't have much baking experience, these scone-making tips will help you get the texture, density and moisture level you want in a great scone.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 small or 6 large scones
- 2 c. all purpose flour (For best results, gently spoon the flour into the measuring cup)
- 1 to 4 tbsp. granulated sugar (depending on your preferred level of sweetness)
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/2 c. cold, unsalted butter
- 1/4 c. crystallized ginger ("baker's cut" or finely chopped)
- 1/4 c. candied orange peel (finely chopped)
- About 3/4 c. buttermilk
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mix the all dry ingredients except the candied orange peel and crystallized ginger (flour, sugar, baking powder, cardamom, nutmeg and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the candied orange peel and crystallized ginger. Stir just enough to get them mixed in.
- With minimal stirring, mix in just enough buttermilk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
- Cut each disc into 6 wedges.
- Transfer the scones to a buttered or parchment-lined baking sheet.
- Bake the scones for 10-15 minutes. The scones are done when they are lightly golden or when an inserted toothpick comes out clean.
- Cool on the baking sheet.