Best Cranberry Gingerbread Scones Recipes

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Gingerbread Scones with Cranberry Orange Butter image

Provided by Wanna Make This?

Categories dessert

Time 45m

Yield 12 scones

Number Of Ingredients 16

Ingredients

1 stick unsalted butter, at room temperature
3 tablespoons whole berry cranberry sauce
1 tablespoon freshly squeezed orange juice
1 teaspoon orange zest
1/4 teaspoon kosher salt
2 cups all-purpose flour, plus more for forming the scones
2 tablespoons sugar, plus more for sprinkling the scones
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 stick cold unsalted butter, cut into pieces
1/4 cup finely chopped crystallized ginger
1/3 cup molasses
1 large egg, separated
1/3 cup buttermilk

Steps:

Preheat the oven to 375 degrees. Line a baking sheet with parchment.
For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

CRANBERRY GINGERBREAD SCONES

Cranberry Gingerbread Scones image

Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these gingerbread scones as guests arrive. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

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
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon finely chopped pecans

Steps:

Preheat oven to 400°. In a large bowl, whisk together first 7 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 5 times. Pat dough into an 8-in. circle; cut into 8 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.

Nutrition Facts : Calories 326 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 314mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY GINGERBREAD SCONES

Cranberry Gingerbread Scones image

Cranberry studded scones are perfect for a holiday brunch. The baking aroma is so welcoming, I bake these gingerbread scones as guests arrive. -Lisa Varner, El Paso, Texas

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

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
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon finely chopped pecans

Steps:

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.