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Easy Ginger-Orange Scones Recipe

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An image of Ginger Orange Scones.

These quick, easy scones can be prepared in about 20 minutes.

Lindsey Goodwin
This quick, easy ginger-and-orange scone recipe is made with crystallized ginger and candied orange peel, but it isn't overly sweet.

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

Ingredients:

  • 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

Preparation:

  1. Preheat the oven to 400 degrees.
  2. 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).
  3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
  4. Add the candied orange peel and crystallized ginger. Stir just enough to get them mixed in.
  5. 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.
  6. Turn the dough out on a heavily floured cutting board.
  7. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
  8. Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
  9. Cut each disc into 6 wedges.
  10. Transfer the scones to a buttered or parchment-lined baking sheet.
  11. Bake the scones for 10-15 minutes. The scones are done when they are lightly golden or when an inserted toothpick comes out clean.
  12. Cool on the baking sheet.

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