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    You are in: Home / Recipes / Cranberry Ginger Scones Recipe
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    Cranberry Ginger Scones

    Cranberry Ginger Scones. Photo by Baby Kato

    1/1 Photo of Cranberry Ginger Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kerfuffle-Upon-Wincle's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Egg Wash

    Directions:

    1. 1
      Preheat oven to 425.
    2. 2
      Line a baking sheet with parchment paper.
    3. 3
      NOTE: If you don't own a food processor, make these scones as you would make biscuits!
    4. 4
      In 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.
    5. 5
      Add the heavy cream. Pulse until the dough comes together.
    6. 6
      Add the ginger and cranberries, and give a quick pulse.
    7. 7
      Remove 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.
    8. 8
      Place onto a baking sheet, with space between each one.
    9. 9
      Make 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.
    10. 10
      Bake for 15 – 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on September 05, 2013

      55

      Gosh, I love recipes that you make in the food processor! As we are in for another scorcher today I made these at 6 am this morning using the nu-wave oven as to not heat up the kitchen too much. I'm crazy about the cranberry and ginger combo, really a great match. It would be wonderful at Christmas! Sugar was replaced with Splenda, fat free liquid coffee creamer replaced the heavy cream and I brushed the top with just egg white instead of whole egg. End result? Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2013

      55

      Wow, were these scones ever delicious. Crispy, crunchy, flaky and tender, just the way I prefer them. I didn't have any fresh cranberries they were frozen, so I used dried cranberries instead, they were wonderful in the scones. I will be making these again on Boxing Day for Christmas brunch with the neighbors and will use the fresh cranberries then. Thank you so much for sharing this wonderful recipe, it was quick and really easy to make these scones. I halved the recipe and had 4 big beautiful scones.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2013

      55

      these are wicked good . i used3 c flour and a little more milk , easy peezy in food processor .make these they are REALLY good lol made for sweet dreams

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    52%
    Total Fat 17.9 g
    27%
    Saturated Fat 10.9 g
    54%
    Cholesterol 74.1 mg
    24%
    Sodium 498.1 mg
    20%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.8 g
    27%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    candied ginger

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