• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 8

Cranberry Gingerbread Scones

  • Recipe Submitted by on

 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
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon finely chopped pecans


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.

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