Recipe by Kerfuffle-Upon-Wincle
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!
Top Review by Annacia
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!
- 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
- 1 egg
- 1 tablespoon water
Directions See How It's Made
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- NOTE: If you don't own a food processor, make these scones as you would make biscuits!
- 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.
- Add the heavy cream. Pulse until the dough comes together.
- Add the ginger and cranberries, and give a quick pulse.
- 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.
- Place onto a baking sheet, with space between each one.
- 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.
- Bake for 15 – 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.