Ginger Pecan Cranberry Scones

🧂 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
• 1 cup powdered sugar
• 3 Tbsp milk or heavy cream

Instructions

• 1 Preheat the oven to 400°F and line a baking sheet with parchment.
• 2 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.
• 3 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.
• 4 Brush the scones tops with 1 tablespoon cream or milk and sprinkle with cinnamon
  sugar.
• 5 Bake for 20 to 25 minutes or until lightly browned. Remove to a wire rack to
  cool. Glaze scones if desired.

Nutrition Info