cranberry ginger scones

Yes, cranberries have been the lead actor in my kitchen this past month. What can I say. I love them. They're red, cheerful, tart, and SO festive. I know it's post-Christmas/New Year's now, but I say, let the festivity continue. Why not?!

And I'm sure, you, like me, love not just a good party, but also a good scone. {Party at breakfast!} I saw a recipe that called for all cream, and though I was tempted, I opted for this one, which included both cream and BUTTER.

Minced ginger adds a spicy counterpoint to the tart cranberry. I forgot the egg wash and sugar sprinkle, which would have added just a bit more crunch on top, but it still bakes up with a nice little crispy exterior, which is a must in any scone.

Cranberry Ginger Scones
from eatboutique.com

Printable recipe

2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces Irish butter, cut into small pieces
1 cup fresh cranberries, roughly chopped
¼ cup candied ginger, minced
½ cup heavy cream
1 egg

Preheat oven to 425ºF. Line a baking sheet with a Silpat or parchment paper.

In a food processor, combine all of the dry ingredients, and give a whirl to mix. With the food processor running, add the 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 ¾-inch thick. Cut into triangles, (8, if you like them larger, or 12 if you like smaller ones.) 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 and let cool for 5 minutes.

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