We do a lot of breakfast things here on The Sassy Pair, but I don’t think anyone is complaining about that. Scones are another fantastic breakfast items to know how to whip up. These candied ginger and orange scones are not only delicious but also easily adaptable. You can swap the “add-ins” to whatever you’re feeling that day. More on that later, let’s talk about why scones are delicious and easy to make!
I love scones for a couple reasons. The most important is definitely the flakey texture that you get from all those packets of butter that get baked into the pastry. If you make scones correctly, you don’t need to add extra butter… but I won’t tell if you do. Much to a lot of people’s surprise I’m not huge on sweet things, especially earlier in the morning. These scones are pretty light on the sugar and I love that.
Did I mention that scones also freeze beautifully? You can make a huge batch. You can make a half batch. Heck, I had to make these a second time because I ate them before I could photograph them! If you want to freeze them just do the following:
- Follow the recipe below through step 4.
- Place the cut scones on a parchment lined sheet pan.
- Place the pan into the freezer until scones are frozen.
- Remove from the pan and place into a ziplock bag before putting back into the freezer.
When you want to bake these guys directly from the oven, just add a few minutes onto the overall bake time. Trust your nose and eyes, and they should come out as if they weren’t frozen.
4 3/4 cups all-purpose flour
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup sugar
1 1/4 tsp salt
1 tbsp orange zest
4 oz candied ginger, roughly chopped
1 cup plus 1 tbsp cold, unsalted butter
1 1/2 cups buttermilk
1. Heat oven to 400°F. Line a baking sheet with parchment.
2. Whisk together flour, baking powder and baking soda. Add sugar, salt, orange zest and candied ginger and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps.
3. Add the buttermilk all at once and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk.
4. Dust your work surface with flour and turn the dough out onto it. Divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. Cut into 8 triangles.
5. Transfer the triangles to the baking sheet. Brush the top with melted butter. Sprinkle with sugar.Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven, let cool briefly, then serve with butter, jam or nothing at all.
This recipe makes 16 generous scones. The recipe is easy to cut in half, though I would suggest making the full batch, and freezing half of it instead. Scones will last a few days in an airtight container, but best right out of the oven. The candied ginger and orange zest can be swapped out for any other citrus zest, raisins, currants, etc.
Recipe adapted from Alexandra’s Kitchen.View more articles written by Vasili.