May 30, 2023

Orange Ginger Scones

Posted by HI Cookery under 05 May | Tags: , , , , , |
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Orange Ginger Scones

May 30: National Scone Day

Whenever there is an extended national holiday, like Memorial Day weekend, Islander likes to bake some scones on a Friday evening so they would be ready for a “late-awake” breakfast on Saturday and Sunday. We just reheat them and enjoy with a cup of coffee or tea. 

We have made many scones before but always want to try different recipes. For this one, we had a little bit of orange juice leftover and decided to use them in orange ginger scones. The citrusy glaze enhances the orange flavor and complements the gingery bits. 

For National Scone Day, try making one of the many scone recipes listed under our Theme Menus, especially orange ginger scones. 

Recipe

(Adapted from TeaTime Magazine)

For the orange ginger scones

  • 1 ½ cups self-rising flour
  • ¼ cup sugar, granulated white
  • ¼ cup (½ stick) unsalted butter, cold or frozen
  • ¼ cup crystallized ginger, chopped finely
  • Zest of 1 orange
  • ½ cup heavy whipping cream
  • 2 teaspoon orange extract

For the glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice

Directions

In a mixing bowl, combine the flour and sugar. Grate the cold/frozen butter into the mixture and blend until it resembles coarse crumbs.

Toss in the crystallized ginger and orange zest. In a small bowl or cup, mix the whipping cream with orange extract. Add to the flour mixture to form a dough. 

Form dough into a ball and flatten to ½ inch thick. Cut into wedges. Place on a baking sheet lined with parchment paper a few inches apart from each other.

Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and let cool while making the glaze. In a small bowl or cup, combine the powder sugar and orange juice, adding a little at a time until the glaze reaches the desired consistency. Mix until smooth. Drizzle liberally over the scones. Serve warm.

Notes

  • Swap lemon for the orange zest and juice in this scone recipe.
  • If self-rising flour is not available, make it by combining 1 cup flour, 1 ½ teaspoons baking powder and ½ teaspoon salt (measurement is for one cup).
  • Instead of wedge scones, other shapes such as circles/rounds or squares can be made using cutters.
 

May 30, 2019

Double Ginger Scones

Posted by HI Cookery under 05 May | Tags: , , , , |
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Double Ginger Scones

May 30: National Scone Day

Highlander’s Mum pronounces “scone” like the word “con” but we say it like “cone”. Either pronunciation is acceptable—and it also depends on the region, according to studies and surveys.

Highlander’s Mum is from Ontario, Canada. Her father (Highlander’s grandfather) emigrated from Scotland, where scones originated. Scone is pronounced like “con” there and in the majority of Great Britain, Australia, New Zealand, South Africa and Canada. In the Republic of Ireland, Italy and USA, people pronounce scone like “cone”.

Inspired by the double pronunciation of scone, we made double ginger scones for National Scone Day. This recipe has both crystallized ginger and ground ginger as ingredients, which make this scone a spicy sweet treat for teatime.

Now, how do you pronounce scone?

Recipe

(Adapted from Tea Time Magazine)

Ingredients

  • 2 cups flour, all purpose
  • ½ cup sugar, granulated white
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 4 tablespoons (½ stick) butter, cold salted, cut into small pieces
  • 3-5 tablespoons crystallized ginger, chopped finely
  • 1 egg yolk
  • ¾ cup almond milk, unsweetened
  • sliced or slivered almonds

Directions

In a large bowl, combine the flour, sugar and baking powder, ground ginger and salt. Cut in the cold butter and mix into the flour with a pastry blender until it resembles coarse crumbs.

Blend in three tablespoons of chopped crystallized ginger. In a separate cup, beat the egg yolk with almond milk. Pour in the milk mixture into the flour and blend until smooth, being careful not to overwork the dough. Turn out dough onto a clean, slightly floured surface. Knead four or five times (if too dry, add a little more almond milk mixture; if too wet, add a little more flour).

Roll out to ¼ inch thickness and cut with a 2-inch round fluted cutter, re-rolling the scraps as necessary. Place scones two inches apart on a baking sheet lined with parchment paper. Top with extra chopped crystallized ginger and almonds. Bake in a preheated oven at 350 degrees F for 20 minutes or until golden brown, testing with a toothpick for doneness. Remove from the oven and transfer to a wire rack. Serve warm.

 Notes

  • We like to get our ginger overload by drinking lemon ginger tea with double ginger scones.
  • Search our blog for other scones recipes.