Monday, January 9, 2012

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 SconesA 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. 


  1. Oh my, these look delicious! I bet smell and taste so good!

  2. These look delicious!! Wish I was enjoying one of these tonight with a cup of hot tea :)

  3. SnoWhite, these were fantastic. We had them for breakfast this morning, and my kids loved them. They were moist and chewy, even though they had been left out to cool for 10 hours overnight. Thanks for posting this great recipe, we will use it again and again.


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