Orange Ginger Scones

• Line a baking sheet with a silicone mat or parchment paper. Cube the butter and set in the freezer while you prepare the other ingredients.
• Sift the dry ingredients together. (2 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon cloves, 1 teaspoon cinnamon) Whisk together the wet ingredients. I like to first whisk the egg for a minute. (1 egg, 1/2 teaspoon vanilla extract, 1 teaspoon orange extract, 1/2 cup yogurt, 1/4 cup heavy cream/milk)
• Using a pastry cutter, or two forks, cut the butter into the dry ingredients. Add the wet ingredients into the dry ingredients. Fold in the 3/4 cup of crystallized ginger and the 1 tablespoon orange zest. Mix until the mixture starts coming together but is still a bit crumbly. At this point, I like to start forming the dough ball. You can add a tiny bit of milk if the dough seems too dry, but be careful not to add too much. Not much more than a teaspoon extra should be needed.
• Once you form the dough ball, split it in half and form two dough balls. Flatten them into 6-inch discs on the baking sheet. Cut the discs into six (mostly) equal pieces. Pull the pieces about 2 inches apart so the sides bake up crispy.
• Place the scones in the fridge for 20 minutes. I like to use this time to clean up. Preheat the oven to 400 F. After 20 minutes, bake the scones for 18 minutes, or until the tops are golden brown. Every oven is different, but 18 minutes has always yielded me with perfectly golden scones.
• While the scones are baking, make the glaze. In a small bowl, mix together 3/4 cup powdered sugar, 1 tablespoon milk/heavy cream plus 1 teaspoon, and 2 teaspoons vanilla extract.
• Once the scones are finished, let them rest for 10 minutes before removing from the baking sheet to cool. Once the scones have cooled, drizzle the vanilla glaze over them. You can add as little or as much as you want. Enjoy your delicious scones!