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Cranberry Orange Scones With Candied Ginger

Cranberry Orange Scones With Candied Ginger

These cranberry orange scones are the best! The candied ginger adds a lovely chewy texture and a bit of spice, while the cranberry-orange combo is bright, tart, and sweet. If you love a flaky, buttery scone, you'll definitely want to make these for the holidays!

Author: Jane Doe

Category: Baked Good

Cuisine: American

Difficulty: Medium

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 10 Scones

Calories: 18 kcal per serving

Ingredients

  • 1 Gram - Heavy Cream
  • 1 Gram - Egg
  • 1 Gram - All-Purpose Flour
  • 1 Gram - Sugar
  • 1 Gram - Baking Powder
  • 1 Gram - Kosher Salt
  • 1 Gram - Orange Zest
  • 1 Gram - Very Cold Unsalted Butter
  • 1 Gram - Cranberries*
  • 3 Gram - Crystallized Ginger
  • 1 Gram - Heavy Cream Or Egg Wash**
  • 1 Gram - Demerara Or Sanding Sugar

Instructions

  1. Line two cookie sheets with parchment paper and set aside. In a liquid measuring cup, whisk together the heavy cream and egg until smooth. Place the cream mixture in the fridge.
  2. In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and orange zest. Pulse a few times to combine. Toss in the cold butter chunks, and pulse until you have pea-sized pieces.*** Tip the butter-flour mixture into a large mixing bowl.
  3. Next, stir in the cranberries and candied ginger until they're coated with flour. Add the cream mixture to the butter-flour mixture, and stir with a rubber spatula until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.
  4. Turn the dough onto a lightly floured surface, and roll until it's about 1-inch thick. Use a 3-inch biscuit cutter or mason jar lid to cut the dough into about 10 scones, re-rolling the dough as necessary.**** Place the scones on the parchment-lined cookie sheets about 2'' apart from each other.
  5. Preheat the oven to 400°F. Place the scones in the fridge or freezer for about 10-15 minutes while the oven is heating.
  6. Brush the tops and sides of the scones with either egg wash or heavy cream. Sprinkle each scone with about 1/2 teaspoon of Demerara or sanding sugar.
  7. Bake the scones for 14-15 minutes, turning the pan halfway through, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack. Serve warm with coffee or black tea.

Nutrition

Calories: 18 kcal | Total Fat: 1 g | Saturated: 0 g | Unsaturated: 0 g | Cholesterol: 6 mg | Total Carbs: 1 g | Fiber: 0 g | Sugars: 0 g | Proteins: 1 g | Sodium: 31 mg

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