1/1 Photo of Cranberry Ginger Scones
From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!
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Units: US | Metric
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces butter (cut into small pieces)
- 1 cup fresh cranberries
- 1/4 cup candied ginger (minced)
- 1/2 cup heavy cream
- 1Preheat oven to 425.
- 2Line a baking sheet with parchment paper.
- 3NOTE: If you don't own a food processor, make these scones as you would make biscuits!
- 4In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
- 5Add the heavy cream. Pulse until the dough comes together.
- 6Add the ginger and cranberries, and give a quick pulse.
- 7Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.
- 8Place onto a baking sheet, with space between each one.
- 9Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.
- 10Bake for 15 – 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.
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Nutritional Facts for Cranberry Ginger Scones
Serving Size: 1 (71 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 306.1
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 10.9 g
- Cholesterol 74.1 mg
- Sodium 498.1 mg
- Total Carbohydrate 32.3 g
- Dietary Fiber 1.4 g
- Sugars 6.8 g
- Protein 4.4 g
The following items or measurements are not included: