Joy the Baker

Fresh Cranberry Cream Scones with candied ginger

makes 6 scones

recipe adapted from joyofcooking.com

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2 cups all-purpose flour

1/4 cup raw (turbinado) sugar (you can also use brown sugar or granulated if you have that on hand)

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1 heaping cup coarsely chopped fresh cranberries

1/2 cup coarsely chopped candied ginger

1 large egg

1 teaspoon pure vanilla extract

1/2 cup heavy cream, cold

cream and sugar for topping

Place a rack in the center of the oven and preheat oven to 375 degrees R.  Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together  flour, sugar, baking powder, and salt.  Add the cold butter and quickly work the butter into the flour mixture.  Break up the butter until well incorporated into the flour.  Some butter bits will be the size of peas, others will be as small as oat flakes.  Toss in the cranberries and ginger and set aside.

In a small bowl, whisk together egg, vanilla extract, and heavy cream.  Add the cream mixture all at once to the flour mixture.  Stir quickly to ensure that all of the flour mixture is moistened by the cream mixture.  Dump the shaggy dough mixture out onto a lightly floured work surface and work together, kneading lightly, into a 1 1/2-inch thick disk.

Cut the disk into 6 wedges.

Place 2-inches apart on baking sheet and brush with cream and sprinkle generously with sugar.

Bake for 15 minutes until just cooked through.  Remove from the oven and allow to cool slightly before serving.  Serve warm or at room temperature.  Scones are best served the day they are made, but these scones will last well wrapped at room temperature for up to 3 days.