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Cranberry Ginger Cream Scones (GF can be made as well)

“Flaky layers don’t happen by accident. They happen when the butter stays cold, the dough is handled gently, and the process is trusted.”
Course: Dessert
Cuisine: American
Keyword: cranberry, ginger, scone
Servings: 8

Ingredients

  • 2 cups all-purpose flour or quality 1:1 gluten-free flour blend with xanthan gum
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ⅓ cup granulated sugar
  • 6 tablespoons very cold unsalted butter cubed
  • 2 tablespoons cold shortening
  • ¾ cup cold heavy cream
  • 1 large cold egg
  • 1 teaspoon vanilla extract
  • ¼ cup dried cranberries
  • ¼ cup candied ginger roughly chopped
  • 2 tablespoons extra cream for brushing
  • Raw or turbinado sugar for topping

Vanilla Orange Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • Splash of vanilla extract

Instructions

  • Preheat the oven: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Mix the dry ingredients: Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
  • Cut in the butter: Add the cold butter and shortening. Cut into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  • Mix the wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla.
  • Bring the dough together: Pour the wet ingredients into the dry mixture. Add the cranberries and candied ginger. Mix gently just until combined.
  • Fold for flaky layers: Turn the dough onto a lightly floured surface and fold it over itself 2–3 times. Do not knead.
  • Shape the scones: Pat the dough into a 1-inch thick round and cut into 8 wedges.
  • Chill the dough: Place the scones in the refrigerator for 15 minutes or freezer for 8 minutes before baking.
  • Brush and top: Brush the tops with cream and sprinkle with raw sugar.
  • Bake: Bake for 18–22 minutes until golden brown and fully risen.

Optional Vanilla Orange Glaze

  • Mix the 1 cup powdered sugar with 1–2 tablespoons orange juice
  • Splash of vanilla extract
  • Whisk until smooth and drizzle lightly over cooled scones.

Notes

Important Scone Tips
• Keep all ingredients cold for flaky layers.
• Do not overmix the dough.
• The dough should look slightly shaggy, not smooth.
• Chilling before baking helps the scones rise taller.