Gingered Cranberry Scones |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These are fabulous for breakfast or as a snack with tea in the afternoon. The tender scones are flavored with crystallized ginger and bits of cranberry.Gilda Lester, Millsboro, Delaware Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/3 cup sugar |
2-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
6 tablespoons cold butter |
1 cup (8 ounces) sour cream |
1 egg, lightly beaten |
1/2 cup dried cranberries, coarsely chopped |
1/4 cup crystallized ginger, chopped |
2 teaspoons grated lemon peel |
2 tablespoons heavy whipping cream |
2 tablespoons coarse sugar |
Directions:
1. In a large bowl, combine the flour, oats, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; stir into crumb mixture just until moistened. Stir in the cranberries, ginger and lemon peel. Turn onto a floured surface; knead 10 times.
2. Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with coarse sugar.
3. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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