Cranberry Orange Ginger Scones
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These are lovely! They have the perfect texture. The cranberries come out soft and delightful. These would be great with tea and coffee... or maybe a glass of eggnog or hot chocolate.
The key to a proper scone is to not over mix. Make sure to add the cream slowly to the dry ingredients until right consistency is achieved. I didn't need to add all the cream the recipe states.
- 3 3/4 c
- all purpose flour
- 1/2 c
- 4 1/2 tsp
- baking powder
- 1/2 tsp
- 2 tsp
- dried orange peel (very fine) or 4 teaspoon(s) fresh zested orange peel
- 1 1/2 c
- dried cranberries
- 1 1/2 tsp
- very finely chopped candied ginger ( do not try to use just dried ginger as it will not work the same)
- 2 c
- whipping cream (for a less fat version you can use 1/2 & 1/2 but they won' t be as rich)
- 1/2 - 3/4 c
1Spray 2-4 cookie sheets with non stick spray. Preheat oven to 375*F.
2In small bowl combine the cranberries and candied ginger with 1/2 cup of the flour. In large bowl mix together rest of flour, sugar, salt, baking powder, and orange peel. combine both bowls into the large bowl.
3In small bowl combine the cream and 1/2 cup of the milk. Add slowly to the dry ingredients and combine to make a soft dough. If needed add the remaining milk by tablespoonfuls to get a soft but workable dough.
4Turn out onto lightly floured board and pat or roll into 3/4 inch thickness. Cut into triangles about 2 1/2 inches across at the base. A pizza wheel works well for this. Place on baking sheets. Bake 15-20 minutes until puffed, lightly golden browned and cooked through.
5Serve with your choice of butter, cream, jams or jellies.