Triple Ginger Scones with Orange Glaze

It was only last year that I tried a scone for the first time. I’d never even eaten one, let alone baked them from scratch. Scones have a bad reputation for being too dry and flavorless, but when I came across this recipe, my love for pumpkin won out over my fear of scones.

Today, we’re not here to discuss pumpkin, as much as I do crave it any time of year. The scone recipe I’m featuring today is for anyone who loves (and I mean loves) the spicy, fresh kick that ginger brings to the table. There is no mistaking this bold flavor because these Triple Ginger Scones feature ginger in, you guessed it, three forms!

  • Ground ginger powder
  • Freshly grated ginger root
  • Crystallized ginger pieces
Triple ginger scone topped with coarse sugar
Check out those beautiful chunks of crystallized ginger!
Triple Ginger Scones with Coarse Sugar and Orange Glaze
Triple Ginger Scones topped with Orange Glaze

To Glaze or Not to Glaze

I’ve included instructions for making an orange glaze to drizzle all over the scones. I love how citrus complements the strong ginger flavor and mellows it out a bit. The scones are great on their own, too. Unadorned, they pack a serious punch of ginger. They are triple ginger scones, after all. So to glaze or not to glaze? I’ll let you decide, but just know that the texture of the coarse sugar and orange glaze combination reminds me of biting into a delicious glazed donut!

Triple ginger scones topped with coarse sugar
Triple Ginger Scones with Coarse Sugar and Orange Glaze

Tips for Successful Scones

  • Keep your ingredients cold. You’ll see that I even refrigerate my dry ingredients and mixing bowl as I prepare these scones.
  • Use a food processor to grate your butter. You’ll want to use frozen, grated butter in this recipe to achieve the best scone texture. Using a food processor makes grating the butter quick and easy.
  • If you’re a crazy cat person like me, keep your furry companion far, far away from the kitchen. Whatever you do, don’t try to grate butter in your cat’s presence. Don’t ask me how I know this!
Grated butter in a food processor
Who knew frozen, grated butter was such a beautiful sight?
Triangular wedges of scone dough on floured surface

Triple Ginger Scones with Orange Glaze

Yield: 16 small scones
Total time: approximately 1 hour


2 cups all-purpose flour (250 grams)
½ cup granulated sugar (100 grams)
½ teaspoon salt
2 ½ teaspoons baking powder
1 teaspoon ground ginger
½ cup (1 stick) unsalted butter, frozen
½ cup heavy cream, plus an extra 2 tablespoons for brushing
1 large egg
1 teaspoon vanilla extract
1 teaspoon freshly grated ginger
¼ cup crystallized ginger, diced
Coarse sugar, optional

Optional Glaze

½ cup powdered sugar
3 tablespoons orange juice

  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and ground ginger. Place bowl into refrigerator or freezer while you prepare the butter.
  3. Grate the frozen butter. I like to use my food processor for this step. It will grate your butter in a matter of seconds without the mess! A box grater will work, also.
  4. Using a pastry cutter or two forks, incorporate the grated butter into your flour mixture. Keep combining until it resembles small, pea-sized crumbs. Place the bowl back in the refrigerator or freezer.
  5. In a small bowl, whisk together ½ cup heavy cream, egg, vanilla, and grated ginger. Pour this over the flour mixture, add the crystallized ginger, and then stir until everything is moistened.
  6. Turn the dough out onto a floured work surface. Using floured hands, form the dough into a ball. Divide this ball in two and then flatten into discs. Each disc will be approximately 5 inches in diameter. Cut each disc into 8 triangular wedges, and brush each one with the extra cream. Sprinkle with coarse sugar, if using.
  7. Preheat your oven to 400°F. Next, you’ll be refrigerating the scones prior to baking. If you have room in your fridge, go ahead and arrange the scones onto your prepared baking sheets, otherwise you may place them on a plate. Place the scones into the refrigerator for 15-30 minutes. This helps the scones bake up nice and tall without spreading too much in the hot oven.
  8. When ready to bake, arrange the scones onto the two prepared baking sheets (if you haven’t already), spacing them a few inches apart. Bake the scones for 18-21 minutes, until lightly browned.
  9. While the scones bake, whisk together the glaze ingredients. Add a bit more powdered sugar for a thicker glaze or more orange juice for a thinner consistency. After the scones have cooled for a few minutes, drizzle the glaze all over the scones, and enjoy!

Recipe adapted from

Triple Ginger Scones with Coarse Sugar
Triple Ginger Scones with Coarse Sugar and Orange Glaze

If you make this recipe, I want to see! Tag me on Instagram @thecatladyskitchen and use the hashtag #thecatladyskitchen.

Happy Scone Making!



6 Comments Add yours

  1. I love blueberry scones which I tasted in Switzerland. But I am sure these taste as good. Its been a while I need to give it a try.

    Liked by 1 person

    1. That sounds delicious! The flavor possibilities really are endless!


  2. Sheree says:

    Those look really light and flaky

    Liked by 1 person

    1. Thank you! I do love the texture.

      Liked by 1 person

  3. Those look scrumptious!


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