Cranberry Ginger Scones
Infused with the tangy brightness of fresh cranberries and the warm spice of crystallized ginger, these Cranberry Ginger Scones are a perfect balance of tart and sweet, making them an irresistible addition to any breakfast or afternoon tea. The scones are tender and flaky, thanks to the buttery dough, and are elevated with a hint of ground ginger for depth of flavor. Topped with a touch of coarse sugar for added crunch, they bake to golden-brown perfection in just 18 minutes. Easy to prepare in under 15 minutes, these scones are a delightful seasonal treat, whether served warm with a dollop of clotted cream or enjoyed on their own as a snack. Perfect for holiday gatherings or cozy mornings, this recipe is a must-try for anyone who loves the combination of tart cranberries and sweet spice.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.3333 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cut into small cubes)
- 1 cup Fresh cranberries (roughly chopped)
- 2 tablespoons Crystallized ginger (finely chopped)
- 0.5 cup Heavy cream
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, ground ginger, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped fresh cranberries and crystallized ginger until evenly distributed.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the flour mixture and stir gently with a spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick round disk.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges. Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 110.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 106 mg | 8% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
