Cranberry Ginger Scones

Course: Breakfast, Brunch, Teatime

Cuisine: European

Keyword: biscuit, cranberry, ginger, scones

Prep Time: 10

Cook Time: 20

chilling time: 15

Total Time: 45

Servings:

Calories: 615kcal

Author: Marta Rivera

Cranberry Ginger Scones are flaky, buttery scones studded with sweet-tart, plump cranberries, and tangy, floral candied ginger. They're make-ahead friendly, which means they're perfect for your holiday breakfasts or brunches. They also make for a great teatime treat.

Print Recipe

Equipment

cheese grater
half sheetpan

Ingredients

3 cups (420 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (3 grams) kosher salt
1/2 cup (1 stick or 113 grams) unsalted butter very cold
1 large egg very cold
3/4 cup (180 milliliters) whole milk very cold, plus tablespoon (15 milliliters) for brushing on the dough later
3/4 cup (100 grams) dried cranberries
2/3 cup (85 grams) crystallized ginger diced
1/2 tablespoon (7 grams) Turbinado sugar optional, for topping

Instructions

Line a half sheetpan with parchment paper or a silicone baking mat and set aside.

Sift Together the Dry Ingredients

Sift the all-purpose flour, sugar, baking powder, and kosher salt into a 4-quart mixing bowl.

Make the Cranberry Ginger Scone Dough and Chill

Shred the cold butter into the center of the dry ingredients in the bowl using a cheese grater.
Toss the butter shreds into the flour with your fingertips until they resemble a coarse meal.
Lightly beat the egg and add the cold milk to it.
Pour this mixture into the butter-flour mixture in the mixing bowl and gently toss everything together until it forms a clump.
Don't overwork the dough.
Cover the mixing bowl with plastic film and refrigerate it for 15-20 minutes.

Fill and Form the Scone Dough

Towards the last 5 minutes of chilling, preheat an oven to 400°F (204°C).
Use a rolling pin to roll the dough into a rough oval shape after chilling.
Sprinkle half of the crystallized ginger and dried cranberries over the surface of the dough and fold one half over the other.
Roll the dough out once more into a rude oval shape.
Sprinkle the remaining fruits over the surface and fold the dough over itself once more.
Now gently form the dough into a ball shape. Press any fruit that escapes back into the dough.

Bake the Cranberry Ginger Scones

Put your scone dough onto the prepared sheetpan and roll it into a 1/2-inch thick circle.
Use a very sharp knife to cut the circle into 8 wedges.
Brush the tablespoon of whole milk over the surface of the scone dough with a pastry brush, then sprinkle the f Turbinado sugar over the surface.
Bake the cranberry ginger scones in a 400°F (204°C) oven for 20-25 minutes or until golden brown.
Remove the pan of scones from the oven and allow them to cool on the pan for 3 minutes.
Transfer the scones to a cooling rack to cool further.
Serve Cranberry ginger scones with whipped butter or clotted cream spread on top, or plain with fresh fruit, yogurt, or with your favorite morning beverage.

Notes

Swaps and Substitutions:

Swap the dried cranberries for dried dark raisins or sultanas, currants, or chopped tart cherries.
Replace the crystallized ginger with diced crystallized lemon peel, orange peel, or citron mix.
Use half-and-half in place of whole milk.

Tips and Techniques:

The keys to achieving light and flaky scones are using cold ingredients and not handling the dough too much.
You can't substitute fresh ginger for the crystallized here because it's too spicy. Likewise, you have to use dried cranberries because fresh cranberries are too tart.
You can cut your scones into circles if you want, though. Just use a round biscuit cutter or cookie cutter to do so.

Storage Instructions:

Store leftover cranberry ginger scones in an airtight container for up to 3 days at room temperature.
Give scones a freshly-baked taste by reheating them in the air-fryer for 3 minutes at 350°F (177°) or in the microwave for 20 seconds on high.
Don't refrigerate leftover scones, or they will grow stale faster.

Freezer Instructions:

To freeze the raw scone dough:
1. Transfer the pan to the freezer and allow the circle of dough to freeze solid.
2. Break up the wedges and pack them into a freezer-safe container.
3. Freeze the wedges 3 months.
4. Thaw the entire batch or one or two in the refrigerator when you're ready to bake them.
To freeze cranberry ginger scones after baking them:
1. Allow the scones to cool completely.
2. Freeze them until solid on the baking sheet, and once frozen, transfer them to a freezer-safe container.
3. Freeze the scones for up to 3 months.
4. Thaw them in at room temperature and reheat them as desired before eating.

Nutrition