Ginger Cranberry Scones

Ginger Cranberry Scones

from mapleandthyme.com
35 min
8 servings

These tender and flaky Ginger Cranberry Scones are flavored with citrus and ginger and packed with cranberries and crystalized ginger. Garnished with a citrus ginger glaze and finely chopped, crystalized ginger.

Ingredients

  • 2 cups + 2 tablespoons (260g) cake flour - you can also substitute all-purpose flour here
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • zest from one medium orange
  • 1 tablespoon fresh grated ginger
  • 1/2 cup unsalted butter, frozen and shredded or cut into small cubes
  • 1/2 cup heavy cream
  • 2 tablespoon fresh orange juice (juice from 1/2 orange)
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup frozen or fresh cranberries
  • 1/4 cup finely chopped crystalized ginger
  • 1 tablespoon heavy cream
  • coarse sugar
  • 3/4 cup confectioner's sugar
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon fresh ginger juice
  • 1/4 cup finely chopped crystalized ginger

Directions

  1. 1

    Line a half sheet pan with parchment paper or a silicone baking mat.In a large bowl, mix together the flour, sugar, baking powder and salt. Grate frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Add the orange zest and freshly grated ginger to your flour mixture and toss to combine. Return this bowl to the freezer while you mix up the liquid ingredients. 

  2. 2

    Grate 1 tablespoon fresh ginger into a piece of cheesecloth. Squeeze the ginger to extract the juice.