Side Pannel
Cranberry Gingerbread Scones
Cranberry Gingerbread Scones
- Recipe Submitted by maryjosh on 11/15/2018
Ingredients List
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 1/3 cup heavy whipping cream
- 1/3 cup molasses
- 1/2 cup dried cranberries
- TOPPING:
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon finely chopped pecans
Directions
Preheat oven to 400°. In a large bowl, whisk together first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together cream and molasses; stir into crumb mixture just until moistened. Stir in cranberries.
Turn onto a lightly floured surface; knead gently five times. Pat dough into an 8-in. circle; cut into eight wedges. Place on an ungreased baking sheet.
Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm.
Turn onto a lightly floured surface; knead gently five times. Pat dough into an 8-in. circle; cut into eight wedges. Place on an ungreased baking sheet.
Mix sugar and cinnamon; sprinkle over scones. Top with pecans. Bake until light brown, 12-14 minutes. Serve warm.
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