Cranberry Orange Scones With Candied Ginger

Cranberry Orange Scones With Candied Ginger cover

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Cranberry Orange Scones With Candied Ginger

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Ingredients

Warning0 allergens identified

Cranberry Orange Scones With Candied Ginger

¾ cup heavy cream

1 egglightly beaten

2 ½ cups all-purpose flour

⅓ cup sugar

2 ½ teaspoons baking powder

½ tsp Kosher salt

1 tbsp orange zest(about 2 oranges)

½ cup very cold unsalted buttercut into 1 inch chunks

1 cup cranberriesfresh, frozen, or dried

3 tablespoons crystallized gingerfinely chopped

Heavy cream or egg washfor brushing

Demerara or sanding sugarfor sprinkling

Instructions

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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.**** Place the scones on the parchment-lined cookie sheets about 2'' 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 Demerara or sanding 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.

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Nutrition

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Tips & Tricks (5)

Freeze Your Butter Cubes ❄️
Cut butter into small cubes and freeze for at least 30 minutes before mixing into flour; cold butter creates steam pockets that yield impossibly flaky, tender scones.
Don't Overwork the Dough 🙌
Mix the dough just until it comes together and stop immediately; overworking develops gluten, resulting in tough, dense scones instead of light and crumbly ones.
Dry Your Cranberries First 🫐
Pat fresh or frozen cranberries completely dry with paper towels and toss lightly in flour before folding in; this prevents them from sinking and releasing excess moisture that can make scones wet.
Zest Your Oranges Fresh ✨
Zest the orange just before baking rather than ahead of time; fresh zest delivers maximum bright citrus oils and aromatic intensity that fade quickly once exposed to air.
Brush with Cream, Not Egg 🧈
Use heavy cream instead of egg wash for a more tender, delicate crust; egg wash creates a shinier but tougher exterior that can overpower the delicate scone texture.