Cranberry Orange Scones with Candied Ginger
These cranberry orange scones are the best! The candied ginger adds a lovely chewy texture and a bit of spice, while the cranberry-orange combo is bright, tart, and sweet. If you love a flaky, buttery scone, you'll definitely want to make these for the holidays!
Ingredients
- 3/4 cup heavy cream
- 1 large egg, lightly beaten
- 2 1/2 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 Tablespoon orange zest (about 2 oranges)
- 1/2 cup very cold unsalted butter, cut into 1-inch chunks
- 1 cup dried cranberries or fresh
- 3 Tablespoons crystallized ginger, finely chopped
- Heavy cream or egg wash, for brushing
- Raw sugar, for sprinkling
Equipment
- 3-inch biscuit cutter
Instructions
- Line two cookie sheets with parchment paper and set aside. In a liquid measuring cup, whisk together the heavy cream and egg until smooth. Place the cream mixture in the fridge.
- In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and orange zest. Pulse a few times to combine. Toss in the cold butter chunks, and pulse until you have pea-sized pieces. Tip the butter-flour mixture into a large mixing bowl.
- Next, stir in the cranberries and candied ginger until they're coated with flour. Add the cream mixture to the butter-flour mixture, and stir with a rubber spatula until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.
- Turn the dough onto a lightly floured surface, and roll until it's about 1-inch thick. Use a 3-inch biscuit cutter or mason jar lid to cut the dough into about 10 scones, re-rolling the dough as necessary. Don't twist the biscuit cutter! Place the scones on the parchment-lined cookie sheets about 2 inches apart from each other.
- Preheat the oven to 400°F. Place the scones in the fridge or freezer for about 10-15 minutes while the oven is heating.
- Brush the tops and sides of the scones with either egg wash or heavy cream. Sprinkle each scone with about 1/2 teaspoon of raw sugar.
- Bake the scones for 14-15 minutes, turning the pan halfway through, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack. Serve warm with coffee or black tea.
Notes
If you're using fresh cranberries, I would recommend cutting them in half and freezing them for 20-30 minutes. If you're using dried cranberries, look for some that are still a bit plump and juicy.
If the butter starts to melt during any part of the process, just pop your dough back into the fridge or freezer. Remember, using cold ingredients is key.
To make egg wash, whisk 1 egg with 1 Tablespoon of water. Alternatively, you can use heavy cream.
For an easier option, cut the scones into 8 triangles. To do so, quickly press the dough into a large 1'' thick circle and cut the dough into 1/8ths with a sharp knife.
Serving: 1scone, Calories: 294kcal, Carbohydrates: 40.3g, Protein: 4g, Fat: 12.9g, Saturated Fat: 7.9g, Cholesterol: 53mg, Sodium: 131mg, Potassium: 2mg, Fiber: 1.3g, Sugar: 10.5g, Calcium: 6mg, Iron: 82mg
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