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
- 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
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.