Cranberry Orange Ginger Scones
Blue Ribbon Recipe
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. The Test Kitchen
3 3/4 call purpose flour
4 1/2 tspbaking powder
2 tspdried orange peel (very fine) or 4 teaspoon(s) fresh zested orange peel
1 1/2 cdried cranberries
1 1/2 tspvery finely chopped candied ginger ( do not try to use just dried ginger as it will not work the same)
2 cwhipping cream (for a less fat version you can use 1/2 & 1/2 but they won' t be as rich)
1/2 - 3/4 cmilk
How to Make Cranberry Orange Ginger Scones
- Spray 2-4 cookie sheets with non stick spray. Preheat oven to 375*F.
- In 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.
- In 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.
- Turn 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.
- Serve with your choice of butter, cream, jams or jellies.