Cranberry Ginger Scones

READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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