Best 2 Cranberry Ginger Scones Recipes

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 GINGER SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside. Put the flour, sugar, baking soda, baking powder, and salt in the food processor pulse to combine. Evenly distribute the sliced butter in the food procssor over the dry ingredients. Pulse 6 to 8 times to break up the butter into pea size bits. Add the ginger, cranberries, and buttermilk. Run to combine and Kneed. Turn out onto a lightly floured surface. Form into a ball. Then pat out into a circle that is about 1 inch thick. use a knife to cut out 10 wedges. Transfer wedges to lined baking sheet making sure to leave an inch betwwen the wedges so there is room for them to expand. Bake in a 400 degree oven for 20 to 25 minutes or until golden brown. Serve at once.