Sweet, zesty, tangy and slightly spiced orange ginger scones with greek yogurt ice cream are the perfect way to start your day. Bakery fresh flavors come together in this soft and tender Orange ginger scone with greek yogurt icing.
And, to make them even more delicious - I drizzled some greek yogurt icing for extra tang to balance out the sweetness from the orange. These scones are so delicious, I plan to give a box of them with a small orange tree to all of my friends this Christmas.
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 in orange ginger scones:
- All purpose flour
- Butter, cold and grated - 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!
- Buttermilk - Buttermilk creates the most tender scones and gives them that classic tang that you love!
- Sugar
- Egg
- Cornstarch
- Dried organic lavender
- Orange zest
- Grated ginger
- Vanilla extract, or orange extract
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 Orange ginger scones:
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 buttermilk, sugar, grated ginger, orange zest, and vanilla extract in a small bowl.
Then, create a little well in the center of your flour mixture and pour 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:
Orange ginger scones with greek yogurt icing
Ingredients
- For the scones
- 2 ¼ cups (270 grams) all-purpose flour
- ½ cup buttermilk + 2 tablespoons for brushing onto scones before baking
- ⅓ cup (75 grams) unsalted butter frozen, grated
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ cup (90 grams) sugar
- 1 tablespoon freshly grated ginger
- zest of one orange
- ¾ teaspoon kosher salt
- For the greek yogurt icing
- ½ cup (60 grams) powdered sugar
- ¼ cup (70 grams) greek yogurt
- ½ teaspoon vanilla or orange extract
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine flour, salt, baking powder and baking soda in a large bowl and set aside.
- In a small bowl combine your buttermilk, sugar, ginger, orange zest, orange extract and combine.
- Add the butter to your flour mixture and cut the butter cubes with a pastry cutter (or your fingers) until they're pea sized pieces.
- Make a well in the center and pour in your buttermilk and sugar mixture. Stir until a thick dough forms, and then use your hands to combine until dough is crumbly, but easy to manage.
- Place your dough onto your parchment lined baking sheet, pat into an 8-inch circle, and cut into 8 wedges with a sharp knife. Brush with your 2 tablespoons buttermilk. Arrange the wedges around the baking sheet, leaving room for rising and expansion while they bake.
- Bake for 18-20 minutes, or until golden brown. Cool on a wire rack. Make your icing while your scones bake.
- For the icing: Add the powdered sugar, yogurt, and orange extract to a small bowl and stir until combined. Drizzle over scones after scones have cooled for a few minutes.
Notes
- 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.
Leave a comment !