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.
Servings: 12 servings
Calories: 260kcal
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 tablespoon 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
Serving: 1g | Calories: 260kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 266mg | Fiber: 1g | Sugar: 23g