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.
Servings: 6 Servings
Calories: 476kcal
Ingredients
- 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
Instructions
- 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.
Notes
These are best the day they are baked, but can be stored for 3 days if well wrapped.
Nutrition
Serving: 1g | Calories: 476kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 284mg | Fiber: 2g | Sugar: 22g
