Happy July everyone! I hope your holidays were fun. Mine marked the end of a particularly busy season at work so I’m super excited to be baking and posting again. The first thing I wanted to try? Orange ginger scones.
There is a new coffee shop near work. (Which is very exciting for our little office. Somewhere new!) They made a citrus ginger scone last week that was delicious. And, being the clever little shop they are, they didn’t offer it again the next day! Naturally, I had to make my own.
Scones taste so much better than they look. They are light, but rich, and when you stuff them full of bits of candied ginger and orange zesty-ness, they are not to be missed.
What’s more, scones are SO easy to make. They practically fall together because you barely mix them at all. You should definitely try them. I hope you enjoy. Bon Appétit!
This recipe is adapted from The Best New Recipe‘s Cream Scones with Currants.
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/2 cup candied ginger
2 teaspoons orange zest
1 cup heavy cream, separated
1 tablespoon orange juice
Adjust an oven rack to the middle position and preheat oven to 425 degrees.
Whisk flour, baking powder, sugar and salt in a large bowl.
Use a pastry cutter, two knives or your fingers to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. Add the ginger and orange zest.
From the cup of heavy cream, take a tablespoon and put it aside for later. Stir in the rest of the cream and the orange juice with a fork until the dough begins to form, about 30 seconds.
Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Form dough into a flat, 8-inch circle. Brush the dough with the remaining cream and sprinkle with granulated sugar. Cut it into 8 wedges and place the wedges on an ungreased baking sheet.
Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
Baking Music: Boogie Shoes by KC & The Sunshine Band