Ginger Pecan Cranberry Scones: Holiday Treats to Share
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Ginger Pecan Cranberry Scones, a cozy holiday treat, made perfect with a cup of tea. Or with coffee on Christmas morning. Festive, easy, and delicious.
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Each bite is like a taste of the holidays.
Cranberry Scones and the Holidays
Obviously, you can tell I’ve thought this through. Because I find endless excuses to nibble on one. From early fall, Thanksgiving, Christmas, New Year’s… winter.
Teatime, snacktime, I promise I can find an excuse for these delicious scones.
Filled with holiday flavor, they are easy to make and freeze well. I know. I have a couple of batches in mine right now.
They also make thoughtful gifts and will please guests, friends, and co-workers at all your holiday gatherings.
If you’re making a batch… make two. One to bring, one to freeze. Perfect for impromptu girlfriend or neighbor visits, or as an afternoon pick-me-up with a favorite blend of Christmas tea. From experience… 5 minutes with a cranberry scone and a cup of tea — and I’m ready to conquer the rest of my day.
Ingredients for Cranberry Scones
Here’s what you need to make these holiday-perfect cranberry scones:
- All-purpose flour
- Granulated sugar
- Baking powder plus salt
- Chilled butter
- Pecans
- Fresh cranberries
- Crystallized ginger
- Large egg
- Milk
- Vanilla extract
- Cinnamon sugar
- Powdered sugar
Ingredient Notes
Crystallized Ginger: I love the texture and flavor that crystalized ginger gives these scones. But if you’re not a fan of ginger, eliminate it. They are delicious on all their own.
Pecans: This ingredient is optional. I love the crunchy texture but if you’re not a fan of pecans, you can substitute your favorite nut or eliminate them.
Cranberries: I’ve added fresh cranberries to these scones, but dry cranberries can be used too. Add 1/2 cup along with the flour mixture.
How to Make Cranberry Scones
Preheat the oven to 400°F and line a baking sheet with parchment.
Step 1: Combine Ingredients
Combine the flour, sugar, baking powder, and salt in a medium-sized bowl. Cut in the cubed butter until the mixture resembles coarse crumbs. Stir in chopped nuts, cranberries, and 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.
Step 2: Cut into Shapes
Turn the dough onto a floured surface and knead until the dough becomes nearly smooth. Pat into an 8-inch circle and cut into the desired shape. Place on a parchment-lined baking sheet.
Step 3: Bake the Scones
Brush the scone tops with 1 tablespoon cream or milk and sprinkle with cinnamon sugar.
Bake in a 400° oven for 20 to 25 minutes or until lightly browned. Remove to a wire rack to cool. Glaze scones if desired.
More Cranberry Recipes to Try
Ginger Pecan Cranberry Scones
Ginger Pecan Cranberry Scones, a cozy holiday treat, made perfect with a cup of tea. Or with coffee on Christmas morning. Festive, easy, and delicious. Each bite is like a taste of the holidays.
Ingredients
- 2 cups all-purpose flour plus more for 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 Tbsp milk or heavy cream
Instructions
- 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-size 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 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 266mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 3g