Gingered Cranberry Scones Recipe

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Gingered Cranberry Scones Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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. Yield: 1 dozen.
Originally published as Gingered Cranberry Scones in Taste of Home Christmas Annual Annual 2011, p135

Nutritional Facts

1 each: 254 calories, 11g fat (7g saturated fat), 49mg cholesterol, 291mg sodium, 35g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Gingered Cranberry Scones in Taste of Home Christmas Annual Annual 2011, p135

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