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Cranberry Gingerbread Scones

Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these gingerbread scones as guests arrive. —Lisa Varner, El Paso, Texas
Cranberry Gingerbread Scones
Cranberry Gingerbread Scones Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 servings

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 7 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 5 times. Pat dough into an 8-in. circle; cut into 8 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.
Nutrition Facts
1 scone: 326 calories, 16g fat (10g saturated fat), 44mg cholesterol, 314mg sodium, 43g carbohydrate (17g sugars, 2g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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