Cranberry Gingerbread Scones Recipe

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Cranberry Gingerbread Scones Recipe

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Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these scones as guests arrive. —Lisa Varner, El Paso, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter, cubed
  • 1/3 cup heavy whipping cream
  • 1/3 cup molasses
  • 1/2 cup dried cranberries
  • TOPPING:
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon finely chopped pecans

Directions

Preheat oven to 400°. In a large bowl, whisk together first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries.
Turn onto a lightly floured surface; knead gently five times. Pat dough into an 8-in. circle; cut into eight wedges. Place on an ungreased baking sheet.
Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm. Yield: 8 servings.
Originally published as Cranberry-Gingerbread Scones in Taste of Home Christmas Annual Annual 2015, p71

Nutritional Facts

1 scone: 326 calories, 16g fat (10g saturated fat), 44mg cholesterol, 314mg sodium, 43g carbohydrate (17g sugars, 2g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter, cubed
  • 1/3 cup heavy whipping cream
  • 1/3 cup molasses
  • 1/2 cup dried cranberries
  • TOPPING:
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon finely chopped pecans
  1. Preheat oven to 400°. In a large bowl, whisk together first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries.
  2. Turn onto a lightly floured surface; knead gently five times. Pat dough into an 8-in. circle; cut into eight wedges. Place on an ungreased baking sheet.
  3. Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm. Yield: 8 servings.
Originally published as Cranberry-Gingerbread Scones in Taste of Home Christmas Annual Annual 2015, p71

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