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.
½cupbuttermilk + 2 tablespoons for brushing onto scones before baking
⅓cup(75 grams) unsalted butterfrozen, grated
1tablespoonbaking powder
¼teaspoonbaking soda
½cup(90 grams) sugar
1tablespoonfreshly grated ginger
zest of one orange
¾teaspoonkosher salt
For the greek yogurt icing
½cup(60 grams) powdered sugar
¼cup(70 grams) greek yogurt
½teaspoonvanilla 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.