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.