Cranberry Ginger Scones

• cups all-purpose flour↗2 cups
• cup sugar↗1⁄4 cup
• teaspoons baking powder↗2 teaspoons
• teaspoon salt↗1 teaspoon
• ounces butter (cut into small pieces)↗4 ounces
• cup fresh cranberries↗1 cup
• cup candied ginger (minced)↗1⁄4 cup
• cup heavy cream↗1⁄2 cup
• Egg Wash
• egg↗1
• tablespoon water↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 425.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   NOTE: If you don't own a food processor, make these scones as you would make biscuits!

4. 4

   In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.

5. 5

   Add the heavy cream. Pulse until the dough comes together.

6. 6

   Add the ginger and cranberries, and give a quick pulse.

7. 7

   Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into 8-10 triangles.

8. 8

   Place onto a baking sheet, with space between each one.

9. 9

   Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top.

10. 10

    Bake for 15 – 20 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.