{Recipe: Cranberry, White Chocolate and Ginger Scones}

Can you believe it’s December already?! The last month of the year means the return of egg nog chais at Starbucks, pulling out the ol’ snowboard jacket to shield myself from the blizzard-like wind chills, an increase in my intake of carby goodness (which also equals more time at the gym to work it off) and LOTS of holiday baking in my kitchen.

To start off the holiday month right, I baked up a batch of these jewel studded scones. They’re super easy to make and come together from start to finish in about half an hour. I pulled together the flavours with what I had lurking in the cupboards. Each bite is a combination of tart and sweet cranberries, creamy nuggets of white chocolate and have a spicy zing from the chopped up pieces of candied ginger = bliss in every bite.

Fifteen minutes later in a 375F oven and the house is filled with the scent of a fresh bakery. This is a great time to change into your comfy clothes while these babies cool on a wire rack..

Ready to eat at 9pm..with enough time to catch an episode of Anthony Bourdain’s No Reservations recorded on my new PVR, enjoyed with a cup of caffeine-free apple caramel tea next to a sleepy orange kitty on the couch.

Cranberry, White Chocolate and Candied Ginger Scones (adapted from Joy The Baker)

Makes 8 medium-sized scones or 12 mini scones

  • 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 tsp cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
  • 1/2 cup coarsely chopped fresh cranberries
  • 1/3 cup coarsely chopped candied ginger
  • 1/3 cup chopped white chocolate
  • 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.  Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together  flour, sugar, baking powder, cinnamon 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, ginger and white chocolate 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. Split that into two. Then divide the halves into 4 or 6 slices, depending how big you want your scones (cutting them like a pie).

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.

Comments
3 Responses to “{Recipe: Cranberry, White Chocolate and Ginger Scones}”
  1. Mallory says:

    What would we do without Joy? I love that you added the white chocolate in there, yummy!

  2. Tatiana says:

    Those do look particularly seasonal. I may give them a try when we have guests over for Xmas drinks.

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