Cranberry Ginger Scones

Ever since I made these pumpkin scones I have been working a few new flavor combinations. This recipe for cranberry ginger scones is AMAZING. These babies are not dry like most scones instead they are flakey and bursting with fresh flavors of cranberry and ginger. The perfect post-holiday scone.

After batches of scones and some extra weight on the hips, I have a scone recipe that rocks the previous ones. It is so perfect. As in flaky and not dry. I have found the key to being the most perfect scone is the ingredients. The most important ingredient is butter. It has to be a high-quality as well as high fat butter. I have been trying different brands of butter, and scones always come out better at least 85% butter fat. Don’t decide to go on a diet now!

The fruit is just as equally important. I have been making our scones using seasonal, fresh fruit. Sure you can substitute using frozen or dried; but, why not make a treat for your loved ones every season. Winter cranberries or pears. Spring strawberries. Summer peaches or blackberries. Fall apples or butternut squash. The possibilities are endless, and you are doing good by eating fresh and seasonal. If you opt for frozen, you will have to thaw the fruit, drain for a couple of hours, as you want the fruit as dry as possible, otherwise, you will have a soggy scone. If you use dried fruit, you will need to add a little more moisture.

For the holiday season, I made this delicious, fresh cranberry and ginger scone for Eat Boutique. I loaded the recipe with fresh cranberries. I love when the cranberries burst into little puddles of jammy fruit. As well we like spicy, so I really upped the candied ginger in this recipe. Fell free to cut back a little, if you are not really into ginger as much as we are.

This scone is perfect served with marmalade and a hot morning cup of coffee. A wonderful way to wake up during the holiday season.

Recipe: Cranberry Ginger Scones

Ingredients:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

4 oz high fat unsalted butter, cold and cut into small pieces

1 cup fresh cranberries

1/4 cup candied ginger, minced

1/2 cup heavy cream

1 egg

How To:

Preheat oven to 425. Line a baking sheet with a Silpat or parchment paper.

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 countertop. Pat into a circle, about 3/4 inch thick. Cut into triangles, I made 8 but you can make them a bit smaller or larger. 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.

Serve.

Eat.

More Scone Recipes

Lemon Currant Scones

Kumquat Scones

Pumpkin Pecan Scones with Maple Glaze

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