Gingerbread Cranberry Scones

Scones are fabulous to make, and eat, any time of year, but holiday time make them seem even more special. These delicious scones are spiked with molasses, candied ginger and cranberries, and are a perfect December treat. Plus, they're made partially with whole wheat flour, so you can still eat plenty of cookies.

I love using my food processor to start the dough, but if you are processor-less, just use a pastry blender, two forks or your fingers to do all the work.

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add the pieces of butter

and pulse until the mixture resembles coarse crumbs. Transfer this to a large mixing bowl and stir in cranberries and candied ginger.

Make a well in the center of the mixture.

In a small bowl or large measuring cup, stir together the egg, whipping cream and molasses.

Add this mixture all at once to the flour mixture.

Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick.

Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. Brush tops of scones with additional cream

and sprinkle with coarse sugar.

Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

One year ago: Peppermint Patty Brownies
Two years ago: Chocolate Coconut Neopolitans
Three years ago: Truffles
Four years ago: Carrot Salad

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Gingerbread Cranberry Scones

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
2 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. baking soda
4 Tbsp. cold butter, cut into pieces
1/2 cup dried cranberries
1 Tbsp. finely chopped candied ginger
1 egg, lightly beaten
1/2 cup whipping cream
1/4 cup molasses
1 egg white, lightly beaten
1/2 tsp. water
coarse sugar, for sprinkling on top

In the bowl of a food processor, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Add cut up butter and pulse until mixture resembles coarse crumbs. Transfer to a large mixing bowl and stir in cranberries and candied ginger. (Alternatively, combine dry ingredients in a large bowl and use a pastry blender or two forks to cut in butter. Add cranberries and ginger.) Make a well in the center of the mixture.

In a small bowl, stir together the egg, whipping cream and molasses. Add this mixture all at once to the flour mixture. Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5-inch to 6-inch circle, about 3/4" thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on parchment or silpat lined baking sheets. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar to your liking.

Bake at 375 for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. Cool on a wire rack, and serve warm or at room temperature.

Recipe Source: A Farm Girl Dabbles