Cranberry Scones with Candied Ginger

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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.

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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 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.

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.

Love Scones? Try these:

• Apple Cheddar Bacon Scones – These tener flaky scones boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely addition to any tea, breakfast, or dinner table.
• Gingered Pear and Cranberry Scones with Brown Butter Glaze – These scones are hearty and flavorful.
• Earl Grey Lavender Scones – These scones are perfect for a fancy tea party.

Jenni

Cranberry and Ginger Scones Recipe

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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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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 Servings

Course: Bread

Cuisine: American

Calories: 476

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Method

 

1. Preheat your oven to 375.
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. Add the cold butter and quickly work the butter into the flour mixture until the butter is about the size of peas.
5. Toss in the cranberries and ginger and set the bowl in the fridge for a minute.
6. In a medium bowl, whisk together the cream, egg, and vanilla extract.
7. 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.
8. Dump the shaggy mass out onto a floured surface  and work together, kneading lightly, into a 1 1/2 inch thick disk.
9. Cut the disk into 6 wedges.
10. Place the wedges 2 inches apart on the baking sheet, brush with a bit of cream and sprinkle some sugar on top.
11. Bake for 15 minutes until just cooked through.
12. Remove from the oven and allow to cool slightly before serving warm.

Nutrition

Serving: 1gCalories: 476kcalCarbohydrates: 56gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 284mgFiber: 2gSugar: 22g

Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.

Notes

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

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