Ginger Cranberry Scones

5 from 1 vote

These tender and flaky Ginger Cranberry Scones are flavored with citrus and ginger and packed with cranberries and crystalized ginger. Garnished with a citrus ginger glaze and finely chopped, crystalized ginger.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 527kcal

Author: Amanda Smallwood

Ingredients

Ginger Cranberry Scones

2 cups + 2 tablespoons (260g) cake flour - you can also substitute all-purpose flour here
½ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
zest from one medium orange
1 tablespoon fresh grated ginger
½ cup unsalted butter, frozen and shredded or cut into small cubes
½ cup heavy cream
2 tablespoon fresh orange juice juice from ½ orange
1 large egg
1 teaspoon vanilla
¾ cup frozen or fresh cranberries
¼ cup finely chopped crystalized ginger
1 tablespoon heavy cream
coarse sugar

Orange Ginger Glaze

¾ cup confectioner's sugar
2 tablespoons fresh orange juice
½ teaspoon fresh ginger juice
¼ cup finely chopped crystalized ginger

Instructions

Ginger Cranberry Scones

Line a half sheet pan with parchment paper or a silicone baking mat.
In a large bowl, mix together the flour, sugar, baking powder and salt. Grate frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Add the orange zest and freshly grated ginger to your flour mixture and toss to combine. Return this bowl to the freezer while you mix up the liquid ingredients.
In a small mixing bowl, combine the heavy cream, egg, orange juice and vanilla. Whisk until well combined. Drizzle this mixture over the dry ingredients and mix until all of the dough appears to be wet and comes together. You may need to add an additional tablespoon or two of heavy cream. Gently fold in the chopped crystalized ginger and cranberries.
On a floured surface gather and work the dough. Fold dough over itself two times, before forming the dough into an 8 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles. Arrange scones on the prepared baking sheet and freeze for at least 30 minutes.
Preheat oven to 400°.
Brush frozen scones with heavy cream, sprinkle with coarse sugar and bake for 18 -20 minutes.

Orange Ginger Glaze

Grate 1 tablespoon fresh ginger into a piece of cheesecloth. Squeeze the ginger to extract the juice.
In a small mixing bowl, combine confectioner's sugar, orange juice, and juice from the grated ginger. Whisk until smooth.
Once the scones have finished baking, remove from the oven and drizzle glaze over each scone. Garnish with finely chopped crystalized ginger.

Nutrition