Gingerbread Cranberry Scones

These scones are amazing.  Bursting with flavor – perfect for a snowy winter morning. Which, we haven’t had any here in the land of the frozen tundra – with a high of 50 degrees on January 9. 

All that aside.  You should make these.  They’re great. 

Gingerbread Cranberry Scones – A Farmgirl Dabbles

Ingredients

• 1 C white whole flour
• 1/3 C brown sugar
• 1 tsp. baking powder
• 1/2 tsp. ginger
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/8 tsp. baking soda
• 1/8 C butter, diced
• 1/4 C craisins
• 1 egg white
• 1/4 C cream
• 1/8 C molasses

Directions

Combine the 1 C white whole wheat flour, along with 1/3 C brown sugar, 1 tsp. baking powder, 1/8 tsp. baking soda, 1/2 tsp. ginger, 1/4 tsp. salt, & 1/2 tsp. cinnamon in a large bowl.  If desired, store in an airtight container until the next morning. 

When you are ready to make the scones, dice up the butter. 

Then, cut in the butter.  I did this using a fork.  Then add in the craisins. 

Make a well in the center of the dry ingredients.  Measure the 1/4 C whipping cream, 1/8 C molasses, and egg white into a small bowl and then pour into the well. 

Stir well until ingredients are incorporated. 

Shape the dough into a circle & place on a baking mat or a lightly greased cookie sheet. 

Cut the dough into 6-8 wedges. 

If desired, brush with an egg wash (egg white + 1 T water). 

Then, bake at 375 for 15ish minutes, until the scones are lightly browned. 

Serve warm with a cup of tea. 

linked to: Tasty Tuesday, Tasty Tuesday (2), Talent Show Tuesday