This is everything a scone should be—buttery and tender, crumbly but not too, slightly sweet, and perfect with coffee or tea. It’s the same basic recipe as Raspberry Vanilla Bean Scones, but here the dough is flavored with ground ginger, orange zest, and a touch of five-spice and studded with bits of candied ginger and dried orange.
The scones are easy to make, so if you’re inspired, make a double or triple batch and either freeze the extra disks of dough or bake all the dough and freeze the finished scones. Then next time, they’ll be even easier to enjoy.
As for the optional icing, I like just a little or none at all—the scones are mildly sweet on their own. But it looks pretty and, if you choose to go for it, you can use a little or a lot depending on your sweet tooth.
Makes 6 to 8
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons ground ginger
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Chinese five-spice powder (see below)
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plain yogurt
- Zest of 1 large orange
- 1/3 cup chopped candied, sugared, or crystallized ginger; chopped dried orange slices; or, ideally, a combination (see below)
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- For the optional icing
- About 1 cup powdered sugar
- 1 large egg white (see below)
- Zest of 1 orange
In the bowl of a food processor, combine the flour, sugar, ground ginger, baking powder, baking soda, five-spice powder, and salt. Add the butter and process until the mixture resembles a coarse meal. Transfer the mixture to the bowl of a stand mixer or to a large mixing bowl.
Add the yogurt and orange zest and, using the paddle attachment and a stand mixer or a hand-held mixer on medium speed, mix just until almost combined. Add the candied ginger and/or dried orange and mix until combined. Turn the dough out onto a lightly floured surface (it may be crumbly) and knead a few times until the dough comes together. Shape the dough into a 1-inch thick round. Wrap in plastic wrap and set aside in the refrigerator for 30 minutes. (You can store the scone dough wrapped in the refrigerator for up to 3 days or frozen for several months. Thaw before continuing.)
Preheat the oven to 375°F.
Cut the dough round into 6 to 8 wedges, arrange the wedges on a rimmed baking sheet, and bake until lightly browned, 18 to 20 minutes. Serve warm or room temperature or, if making the icing, set aside to thoroughly cool.
To make the optional icing: In a medium bowl, whisk 1 cup of powdered sugar with the egg white and orange zest, mixing until smooth. Add more sugar as needed—the icing should be thin enough to drizzle, but not so thin that it won’t hold its shape as you drizzle it. Transfer the icing to a resealable bag, snip off the corner, and drizzle the icing over the scones. (If you’d prefer icing that's stiff enough to spread, use 1 1/2 to 2 cups of sugar.)
NOTES Chinese five-spice powder is available in either the spice section or the ethnic or Asian section of most major supermarkets. Besides using it in this recipe, you can use it in Almond Five-Spice Butter Cookies, Five-Spice Crab and Shrimp Cocktails, and Spice-Braised Brisket with Shallots and Tangerines, sprinkle it on roasted meats and vegetables, and stir it into rice.
You can find candied ginger in the baking, spice, dried fruit, bulk foods, or ethnic foods section of most major supermarkets. Besides using it in this recipe, you can use it in Gingerbread Scones, Pumpkin Pie with Gingered Whipped Cream, Bittersweet Chocolate Bark with Candied Ginger and Mixed Nuts, granola, trail mix, and other baked goods.
You can find dried oranges on Amazon and sometimes at Trader Joe's. Besides using them in this recipe, you can use them in Holiday Cranberry Orange Granola, trail mix, and other baked goods.
If you're concerned about using raw egg whites, use pasteurized eggs or substitute with the equivalent amount of dried egg whites and water.
