Cranberry And Ginger Scones Recipes

CRANBERRY AND GINGER SCONES RECIPE

Steps:

• Preheat your oven to 375.
• Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Add the cold butter and quickly work the butter into the flour mixture until the butter is about the size of peas.
• Toss in the cranberries and ginger and set the bowl in the fridge for a minute.
• In a medium bowl, whisk together the cream, egg, and vanilla extract.
• Add the cream mixture all at once to the flour/butter mixture and stir as quickly as you can with as few strokes as you can to fully incorporate everything together.
• Dump the shaggy mass out onto a floured surface and work together, kneading lightly, into a 1 1/2 inch thick disk.
• Cut the disk into 6 wedges.
• Place the wedges 2 inches apart on the baking sheet, brush with a bit of cream and sprinkle some sugar on top.
• Bake for 15 minutes until just cooked through.
• Remove from the oven and allow to cool slightly before serving warm.

CRANBERRY GINGER SCONES

Steps:

• 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.

CRANBERRY ORANGE GINGER SCONES

Steps:

• 1. Spray 2-4 cookie sheets with non stick spray. Preheat oven to 375*F.
• 2. In small bowl combine the cranberries and candied ginger with 1/2 cup of the flour. In large bowl mix together rest of flour, sugar, salt, baking powder, and orange peel. combine both bowls into the large bowl.
• 3. In small bowl combine the cream and 1/2 cup of the milk. Add slowly to the dry ingredients and combine to make a soft dough. If needed add the remaining milk by tablespoonfuls to get a soft but workable dough.
• 4. Turn out onto lightly floured board and pat or roll into 3/4 inch thickness. Cut into triangles about 2 1/2 inches across at the base. A pizza wheel works well for this. Place on baking sheets. Bake 15-20 minutes until puffed, lightly golden browned and cooked through.
• 5. Serve with your choice of butter, cream, jams or jellies.

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.