Ginger, Orange & White Chocolate Scones
Topped with a fresh orange juice glaze, this delectable scone boasts small bits of crystallized ginger as well as white chocolate chips, making it the perfect starter for any teatime, whether accompanied by clotted cream or strawberry jam or served alone.
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon fresh orange zest
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup finely chopped crystallized ginger
- ½ cup white chocolate chips
- 1 cup cold heavy whipping cream
- ½ teaspoon vanilla extract
- ½ cup confectioner’s sugar
- 3 to 4 teaspoons fresh orange juice
1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, orange zest, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add ginger and chocolate chips, stirring until combined.
3. In a small bowl, whisk together cold cream and vanilla extract until combined. Add to flour mixture, stirring just until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and a dough won’t come together, add more cream, 1 tablespoon at a time.)
4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a scant ¾-inch thickness. Using a 2-inch round cutter dipped in flour, cut 18 rounds, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
5. Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 to 20 minutes. Let scones cool for 20 minutes.
6. In a small bowl, whisk together confectioners’ sugar and orange juice until mixture is a thin glaze. Brush over scones. Serve immediately.
Devonshire Cream, Strawberry Jam