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Cranberry Ginger Scones Recipe

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These Fresh Cranberry  Scones with Candied Ginger  are easy to make and taste perfectly fall. With candied ginger and tart, fresh cranberries, these scones are the perfect afternoon treat.

These Fresh Cranberry and Candied Ginger Scones are easy to make and taste perfectly fall. With candied ginger and tart, fresh cranberries, these scones are the perfect afternoon treat.
two scones on plate
two scones on plate
The countdown has begun!! Christmas is, literally, just around the corner! Are your presents all wrapped (and bought?), cookies being made, stockings hung and meals being planned? This is such a busy time of the year, even if you don’t have a ton of parties to go to, or even host. It seems like every time I check one thing off of my “To Do” list, I think of about three more things I need to add on there!
cutting board with chopped candied ginger and sliced cranberries

I am glad to say that all our presents are wrapped and under the tree. I have started making cookies (recipes to come, probably in the New Year). I really want to make these awesome double chocolate candy cane cookies I found at Love from the Oven, but wouldn’t you know it that every time I go to the store these last few days (which, admittedly, has been every day) I keep forgetting to buy candy canes! Dang it! I’m sure I will go to the store again, so hopefully I can remember to get everything next time!

sliced fresh cranberries
I think the inside of a cranberry is the coolest and weirdest thing I have seen in a long time! They look like little hearts, don’t they? An anatomical heart, not a Valentine.
What are your plans for Christmas this year? Are you having a big family get together or keeping it small? I am happy to say that my In-laws are coming into town in on Friday, and we are eagerly anticipating getting to spend some time with family! I think I might be going a little over board on the food (and baking more cookies than 4.5 people could possibly eat), but I am just so excited!!


scone batter with sliced cranberries

These scones would be perfect for right now. The juicy cranberries and spicy candied ginger are not only wonderfully seasonal, but they pair perfectly together. They are also fairly easy to put together (I always seem to have trouble with scones for some reason), and I think you would be very happy if you could find time to make them this week! Either as a relaxing treat for you (sit down with a scone and a cup of tea for a little bit!) or even as a special breakfast for family this week.

small plate with two scones

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two scones on plate

Cranberry and Ginger Scones Recipe

These Fresh Cranberry and Candied Ginger Scones are easy to make and taste perfectly fall. With candied ginger and tart, fresh cranberries, these scones are the perfect afternoon treat.
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Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 476kcal
Author: Jenni


  • 2 cups flour
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted butter cut into cubes and chilled
  • 1 heaping cup of coarsely chopped cranberries
  • ½ cup coarsley chopped candied ginger
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup heavy cream cold
  • extra cream and sugar for sprinkling on top


  • Preheat your oven to 375.
  • Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Add the cold butter and quickly work the butter into the flour mixture until the butter is about the size of peas.
  • Toss in the cranberries and ginger and set the bowl in the fridge for a minute.
  • In a medium bowl, whisk together the cream, egg, and vanilla extract.
  • Add the cream mixture all at once to the flour/butter mixture and stir as quickly as you can with as few strokes as you can to fully incorporate everything together.
  • Dump the shaggy mass out onto a floured surface  and work together, kneading lightly, into a 1 1/2 inch thick disk.
  • Cut the disk into 6 wedges.
  • Place the wedges 2 inches apart on the baking sheet, brush with a bit of cream and sprinkle some sugar on top.
  • Bake for 15 minutes until just cooked through.
  • Remove from the oven and allow to cool slightly before serving warm.


These are best the day they are baked, but can be stored for 3 days if well wrapped.


Serving: 1g | Calories: 476kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 284mg | Fiber: 2g | Sugar: 22g


  1. Ness [Six One and Then Some] says:

    Wow, they look really good! I've never seen a fresh cranberry before – I don't know whether we don't grow them in Australia, or whether they're just uncommon. Still, something I'd like to have a go at, and those flavours look delightfully Christmassy 🙂

  2. I love ginger and fresh cranberries. These would make a perfect Christmas morning treat!

  3. Hello yummy! I've got a ginger scone recipe I love, but I've never added anything else, cranberries sound like a fabulous addition. May have to whip some of these up while all the family is in town over the long weekend. Hope you have a great holiday!

  4. Thank you for posting this, especially since JTB took it off her website. Glad I could find it.

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