Ginger Pecan Cranberry Scones
Prep: 20 minutes
Cook: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Ingredients:
2 cups all-purpose flour plus more for the work surface
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
6 tablespoons chilled butter, cubed
1/4 cup pecans, chopped
1 cup fresh cranberries
2 tablespoons crystallized ginger, finely minced
1 large egg beaten
1/2 cup + 1 tablespoon milk or cream
1 teaspoon vanilla
2 teaspoons cinnamon sugar
Glaze:
1 cup powdered sugar
3 tablespoons milk or heavy cream
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment.
Combine the flour, sugar, baking powder, ground ginger, and salt in a medium-sized bowl. Cut in the cubed butter until the mixture resembles coarse crumbs. Stir in chopped nuts, fresh cranberries, and crystallized ginger. In a separate small bowl, combine the egg, 1/2 cup cream or milk, and vanilla. Add to the dry ingredients and stir until just moistened.
Turn the dough onto a floured surface and knead until the dough becomes nearly smooth. Pat into an 8-inch circle and cut into desired shapes or edges. Place on a parchment-lined baking sheet.
Brush the scones’ tops with 1 tablespoon of cream or milk and sprinkle with cinnamon sugar.
Bake for 20 to 25 minutes or until lightly browned. Remove to a wire rack to cool. Glaze scones if desired.
Notes:
If you want to make mini or petite scones, cut them into 24 wedges and bake for 13 to 15 minutes.
Nutritional Facts:
Serving: 1g | Calories: 260kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 266mg | Fiber: 1g | Sugar: 23g
Recipe courtesy of 31 Daily.com
