Ginger Scones with Orange Zest
A perfectly balanced crumbly scone with candied ginger and orange zest.
Ingredients
- 2 3/4 cups flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup white sugar
- 1/2 cup finely chopped candied ginger
- 1 stick cold butter, cut into 10 pieces
- 1/2 cup cold buttermilk
- 1/2 cup cold creme fraiche, or full fat greek yogurt
- 1 cold egg
- 1 tsp grated orange zest
- 1 egg yolk, beaten
- 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)
Instructions
- Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
- Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
- In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
- Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .
Notes
This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger. I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here. Flour bakery is one of the most legit institutions for scones. Anywhere. https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking. I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go. Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.