Candied Ginger Cranberry Scones
This sweet and slightly spiced candied ginger scone with greek yogurt icing is the perfect way to start your day. The fresh bakery flavors come together in this soft and tender dough which holds up perfectly drizzled with tangy greek yogurt icing.
We're not even close to feeling done with holiday baking yet. How about you!? While I'm happy to put away the cookie cutters for a while, I'm still ready to bake some scones, cakes and biscuits into the new year.
What are scones?
It depends where in the world you're asking from. These scones are American, and are more of a dessert. American scones are designed to be eaten alone, and often have a higher fat content and are sweeter. You'll also likely find them with more ingredients and mix ins. In this case, we're using orange and ginger + sweet greek yogurt icing. British scones tend to be more plain, because they're meant to be eaten with toppings like lemon curd, preserves or clotted cream.
Ingredients candied ginger and cranberry scone scones:
- All purpose flour
- Buttermilk - Buttermilk creates the most tender scones and gives them that classic tang that you love!
- Cold butter - Making perfect scones requires cold butter. As little pieces melt during baking, they release steam and create pockets where air can get trapped inside- this creates fluffy lightness with crispy exteriors!
- Salt
- Baking soda
- Baking powder
- Fresh or dried cranberries - I love using fresh when possible.
- Candied ginger - go full Martha Stewart and make your own with my soft and chewy candied ginger recipe, or use store bought!
- Vanilla extract
- Granulated sugar
Greek yogurt icing:
- Greek yogurt
- Powdered sugar
- Vanilla extract
Tips for the best scones:
- While it's tempting to mix your dough until it becomes one solid mass, this will result in tough scones. To get a light and airy texture for not only tastier but also easier-to-eat baked goods, keep mixing just until ingredients are combined into small clumps - do NOT overdo the arm work! I love using my hands because you can feel how much moisture is left within each piece of flour or butter without having any worries
- Brush the tops with a little buttermilk before you bake to achieve a crispy, golden brown top.
Step by step how to make them:
This recipe is very simple, and can be brought together in just minutes. Start by combining your baking soda, baking powder and salt with your flour.
Next, add in your cold butter and cut it into your dough with a pastry cutter. Your hands will work fine if you don't have one. Mix until the butter is in pea sized clumps. Set aside.
Combine your sugar, grated ginger, orange zest, juice of one orange, and orange extract in a small bowl.
Then, create a little well in the center of your flour mixture and add in your buttermilk and sugar mixture.
Now, use your hands to create a dough. Don't overmix. Dough will be crumbly, but should stick together to create a dough without being too sticky.
Then, transfer your dough to your lined baking sheet, and shape into a circle. Brush with buttermilk.
Next, slice your scones into 8 pieces and assemble on baking sheet, leaving some room for them to rise and expand.
Bake and make your greek yogurt icing by simply combing your icing ingredients.
Let scones chill for several minutes, and then drizzle icing on top.
How to serve and store scones:
- Best when enjoyed immediately!
- Enjoy within 3 days of baking.
- Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving.
- Scone dough can be frozen for up to one month.
No buttermilk? No problem!
In a pinch, you can make DIY buttermilk using regular milk and lemon juice. I always use and recommend real, full fat buttermilk for the best, tangy, pancakes.
1. Use milk: Pour 1 cup of whole or 2% milk into a liquid measuring cup. For vegan buttermilk, you can use a vegan milk of your choice with perfect results.
2. Add an acid: For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need. That's it!
Leftover buttermilk? Try these!
Candied ginger and cranberry scone
Ingredients
- For the scones
- 2 cups 250 grams all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ cup sugar
- 1 tablespoon freshly grated ginger
- ½ cup fresh or dried cranberries
- ⅓ cup minced candied ginger
- ¾ teaspoon kosher salt
- 5 tablespoons unsalted butter cold, cut into ½-inch cubes
- 1 cup buttermilk + 2 tablespoons for brushing onto scones before baking
- ½ tablespoon vanilla extract
- For the greek yogurt icing
- ½ cup powdered sugar
- ¼ cup greek yogurt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F or 204 degrees C
- Start by combining your baking soda, baking powder and salt with your flour in a large bowl.
Next, add in your cold butter and cut it into your dough with a pastry cutter. Your hands will work fine if you don't have one. Mix until the butter is in pea sized clumps.
Create a little well in the center of your flour mixture and add in your buttermilk, vanilla extract and sugar.
Now, use your hands to create a dough. Don't overmix. Dough will be crumbly, but should stick together to create a dough without being too sticky. Then, add in your candied ginger and cranberries and mix until just combined.
Then, transfer your dough to your lined baking sheet, and shape into a circle. Brush with buttermilk.
Next, slice your scones into 8 pieces and assemble on baking sheet, leaving some room for them to rise and expand.
Bake and make your greek yogurt icing by simply combing your icing ingredients.
Let scones chill for several minutes, and then drizzle icing on top.
Notes
Enjoy within 3 days of baking.
Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving.
Scone dough can be frozen for up to one month.
