Cranberry Gingerbread Scones

Name: Cranberry Gingerbread Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

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

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.