Orange Ginger Scones

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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.

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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.

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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.

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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!

Ingredients SONY DSC
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

Instructions

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

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