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Cranberry Gingerbread Scones

Name: Cranberry Gingerbread Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Cuisine: Europe, British
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min.

Makes

8 servings

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 Recipe photo by Taste of Home

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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.

Cranberry Gingerbread Scones

Total Time

Makes

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Ingredients

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