Name: Cranberry Orange Scones With Candied Ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 Scones
Cuisine: American

Sunday Table

February 19, 2025

These cranberry orange scones are the best! The candied ginger adds a lovely chewy texture and a bit of spice, while the cranberry-orange combo is bright, tart, and sweet. If you love a flaky, buttery scone, you'll definitely want to make these for the holidays!

12 Ingredients

MEDIUM

Recipe

Cranberry Orange Scones With Candied Ginger

Sunday Table

Ingredients

Scones

WarningMilk and 5 other allergens identified

Instructions

Line two cookie sheets with parchment paper and set aside. In a liquid measuring cup, whisk together the heavy cream and egg until smooth. Place the cream mixture in the fridge.

In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and orange zest. Pulse a few times to combine. Toss in the cold butter chunks, and pulse until you have pea-sized pieces.*** Tip the butter-flour mixture into a large mixing bowl.

Next, stir in the cranberries and candied ginger until they're coated with flour. Add the cream mixture to the butter-flour mixture, and stir with a rubber spatula until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.

Turn the dough onto a lightly floured surface, and roll until it's about 1-inch thick. Use a 3-inch biscuit cutter or mason jar lid to cut the dough into about 10 scones, re-rolling the dough as necessary.**** Place the scones on the parchment-lined cookie sheets about 2'' apart from each other.

Preheat the oven to 400°F. Place the scones in the fridge or freezer for about 10-15 minutes while the oven is heating.

Brush the tops and sides of the scones with either egg wash or heavy cream. Sprinkle each scone with about 1/2 teaspoon of Demerara or sanding sugar.

Bake the scones for 14-15 minutes, turning the pan halfway through, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack. Serve warm with coffee or black tea.

Video Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Cold Butter Magic 🧈
Freeze your margarine and grate it directly into the flour to create ultra-flaky, perfectly distributed fat layers in your scones.
Candied Ginger Pro Tip 🌶️
Finely chop the candied ginger and toss it in a bit of flour before adding to the dough to prevent clumping and ensure even distribution.
Zest Technique 🍊
Use a microplane grater to capture only the bright orange outer layer of the zest, avoiding the bitter white pith underneath.
Scone Shaping Secrets 🔪
Pat the dough into a circle and cut into 8 wedges, then separate and slightly lift the edges to help create crispy, defined edges during baking.
Moisture Control 💧
If the dough seems too dry, add orange juice one teaspoon at a time to achieve the perfect scone consistency without overworking the mixture.

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About the Cook

Sunday Table

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