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Gingered Cranberry Scones

 Gingered Cranberry Scones
These are fabulous for breakfast or as a snack with tea in the afternoon. The tender scones are flavored with crystallized ginger and bits of cranberry.—Gilda Lester, Millsboro, Delaware
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1 cup (8 ounces) sour cream
  • 1 egg, lightly beaten
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/4 cup crystallized ginger, chopped
  • 2 teaspoons grated lemon peel
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons coarse sugar

Directions

  • In a large bowl, combine the flour, oats, sugar, baking powder,
  • baking soda and salt. Cut in butter until mixture resembles coarse
  • crumbs. Whisk sour cream and egg; stir into crumb mixture just until
  • moistened. Stir in the cranberries, ginger and lemon peel. Turn onto
  • a floured surface; knead 10 times.
  • Divide dough in half; pat each into a 7-in. circle. Cut each into six
  • wedges. Separate wedges and place on a greased baking sheet. Brush
  • with cream; sprinkle with coarse sugar.
  • Bake at 375° for 20-25 minutes or until golden brown. Serve warm.

2 of 2

Gingered Cranberry Scones (continued)

Directions (continued)

  • Yield: 1 dozen.
Nutritional Facts: 1 scone equals 254 calories, 11 g fat (7 g saturated fat), 49 mg cholesterol, 291 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.