I have been playing with my scone recipes recently.  Ever since I made these pumpkin ones I have been working on some new flavorful versions.  The recipe had to be different, as it was not going to have the added moisture that those autumn-inspired scones had. I nailed down what I consider to be the perfect scone, and just in time for you to make a batch for New Year’s day brunch.  This recipe cranberry ginger scone is AMAZING.  They are not over dry which most scones tend to be, instead, they are flakey and flavorful.

After batches of scones and extra weight on the hips, I have a scone recipe that rocks the previous ones.  It is perfect!! Flakey.  Not over-dry.  Moist.  Flavorful.  Delicious.  I have found the key to being perfect is the ingredients.  The first important ingredient is butter.  It has to be a high-quality butter, and Irish butter has been working the best for me in my scone recipes.  Really, it is true, their butter seems to work out the best.  I have been trying different brands of butter, and scones just seem to come out better using Irish butter.  Must be the higher fat content.

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 hours, and really pat dry;  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;  love when the fruit bursts into little puddles of jammy fruit.  As well we like spicy, so I really upped the candied ginger in this recipe;  feel free to cut back a little, if you are not that much into ginger.  Do add a little ginger as it really warms up the otherwise tart cranberries.

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

Cranberry Ginger Scones


2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

4 oz Irish butter, 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.



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