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.