Citrus Ginger Scones
Brighten up your mornings with these heavenly Citrus Ginger Scones, a perfect blend of zesty citrus and warm, spiced ginger. Bursting with the bold flavors of fresh orange and lemon zest, alongside the delightful chew of crystallized ginger, these scones strike a harmonious balance between sweet and tangy. A tender, buttery crumb is created by incorporating cold, cubed unsalted butter into a rich dough made with heavy cream and a hint of vanilla. Topped with a golden egg glaze and a sprinkle of turbinado sugar for extra crunch, these scones are baked to perfection in just 18 minutes. Perfect for brunch, teatime, or as a decadent snack, these scones taste best served fresh from the oven but are equally irresistible at room temperature. Whether enjoyed on their own or paired with a dollop of clotted cream, they’re a gourmet treat that’s both comforting and elegant.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.3333 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 tablespoon Fresh orange zest
- 1 tablespoon Fresh lemon zest
- 0.25 cup Crystallized ginger (finely chopped)
- 0.6667 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg (beaten, for glaze)
- 2 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground ginger, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the fresh orange zest, lemon zest, and chopped crystallized ginger until evenly distributed in the mixture.
In a small bowl, combine the heavy cream and vanilla extract. Gradually pour the wet mixture into the dry ingredients, stirring gently with a fork until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick and 7 inches in diameter.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving about 1-2 inches of space between each scone.
Brush the tops of the scones with the beaten egg for a shiny glaze. Sprinkle with turbinado sugar if desired for extra texture and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow to cool slightly on the baking sheet before serving warm or at room temperature.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
