CRANBERRY GINGER SCONES
From Kitchen Daily by Chez Us Denise Woodward and Lenny Ferreira. Use your food processor, or make the old fashioned way -- by hand, like making biscuits!
Provided by KerfuffleUponWincle
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
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Nayem Howlader
[email protected]These scones are simply divine! The perfect balance of sweetness and tartness, with a hint of spice from the ginger. They're so light and fluffy, they practically melt in your mouth. I'll definitely be making these again and again.
Magarsa Misbaay
[email protected]These scones are a great way to impress your friends and family. They're sure to be a hit at any gathering.
Monika Thapa
[email protected]I've made these scones several times now, and they're always a hit. They're so easy to make and they always turn out delicious.
Mir Sahil Khan
[email protected]These scones are perfect for a grab-and-go breakfast or snack. They're also great for freezing, so you can always have some on hand.
Kusuo Saiki
[email protected]I'm not a big fan of scones, but these were actually really good. The cranberries and ginger added a nice flavor, and the scones were moist and fluffy.
Manaswi Chapagai
[email protected]These scones are a great way to use up leftover cranberries. They're also a delicious and easy snack or breakfast food.
Kingsalasy Beliver
[email protected]I love the combination of cranberries and ginger in these scones. They're perfect for a festive holiday breakfast or brunch.
Military Duty
[email protected]These scones were so easy to make, even for a beginner like me. They turned out perfectly and were absolutely delicious. I'll definitely be making these again soon!
LAMECK SAGERO
[email protected]I made these scones for a brunch party and they were a hit! Everyone loved them, and I received several requests for the recipe. They're definitely a keeper!
Mdrezaulgmail Com
[email protected]These scones were a bit dry for my taste, but the flavor was good. I think I'll try adding some more butter or milk next time.
Rebecca Claytor
[email protected]I love cranberry scones, and these were some of the best I've ever had. The ginger added a nice touch of spice, and the scones were perfectly moist and fluffy. I'll definitely be making these again soon!
Sadie Goldbourne
[email protected]These scones were easy to make and turned out delicious. I used fresh cranberries and grated ginger, and the scones had a lovely tart and spicy flavor. I'll definitely be making these again!
Wishal Arain
[email protected]I followed the recipe exactly and the scones turned out great! They were so light and fluffy, and the cranberries and ginger added a nice tart and spicy flavor. I served them with whipped cream and fresh berries, and they were a hit!
Shams mohamed Amen
[email protected]These scones were a delight! The combination of cranberries and ginger was perfect, and the texture was fluffy and moist. I'll definitely be making these again.