Triple Ginger and Cranberry Scones

Modified the Milk Street recipe from Tandem Bakery’’s Briana Holt.

Ingredients

  • 455 grams (3½ cups) all-purpose flour, plus more for dusting
  • 67 grams (5 tablespoons) white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons grated nutmeg
  • 2 teaspoons kosher salt (1 1/2 teaspoons table salt)
  • 1 1/2 teaspoons ground black pepper
  • 1 1/4 cups cold buttermilk
  • 2 tablespoons finely grated fresh ginger
  • 18 tablespoons (2 sticks plus 2 tablespoons) salted butter, cut into ½-inch pieces and chilled150 grams
  • 2 cups whole fresh cranberries
  • 154 grams (1 cup) finely chopped crystallized ginger
  • 1 large egg, beaten (optional)

Directions

  1. Heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, nutmeg, salt and pepper.
  2. In a 2-cup liquid measuring cup or a small bowl, stir together the buttermilk and grated ginger.
  3. To a food processor, add about ½ of the flour mixture and scatter the butter over the top. Pulse until the butter is in large pea-sized pieces, 10 to 12 pulses. Transfer to the bowl with the remaining flour mixture.
  4. To the food processor, add the cranberries and pulse until finely chopped.
  5. The the bowl of flour, add the cranberries and crystallized ginger, then toss with your hands until evenly combined.
  6. Pour in about ⅓ of the buttermilk and toss just a few times with your hands, making sure to scrape along the bottom of the bowl, until the liquid is absorbed.
  7. Add the remaining buttermilk in 2 more additions, tossing after each. After the final addition of buttermilk, toss until no dry, floury bits remain. The mixture will be quite crumbly and will not form a cohesive dough.
  8. Lightly dust the counter with flour, turn the mixture out onto it, then give it a final toss. Divide it into 2 even piles, gathering each into a mound, then very briefly knead each mound; it’s fine if the mixture is still somewhat crumbly.
  9. Gather each mound into a ball, then press firmly into a cohesive 5-inch disk about 1½ inches thick.
  10. Optional: Brush the tops of each disk lightly with beaten egg.
  11. Using a chef’s knife, (or bench scrapper) cut each disk in half, then cut each half into 3 wedges. Place 6 wedges on each prepared baking sheet, spaced evenly apart.
  12. Bake until the scones are deep golden brown, 27 to 30 minutes, switching and rotating the baking sheets halfway through.
  13. Cool on the baking sheets on wire racks for 5 minutes, then transfer directly to a rack and cool for at least another 5 minutes.
  14. Serve warm or at room temperature.

Notes:

These are delicious hot as well. If you can find clotted cream, it is amazing with the scones.

2 thoughts on “Triple Ginger and Cranberry Scones

  1. I am wondering what kind of baking/cooking you’ll be doing when you are full time in your RV. I look forward to some of those recipes. I am a pretty simple/basic cook – at home and in our travel trailer. This recipe looks really good!

    Like

    1. Since I love to cook and try new recipes, I plan to do a good bit of cooking. Since I got my Instant Pot for a birthday gift, I have found it to be an amazing tool and I plan to use it a lot in the RV. I am going to bring my sourdough starter and see if I can continue to make sourdough on the road. I love to grill. (I even competed in grilling in 4-H as a kid.) I plan to get a small grill and a camping stove to cook outside a bit.I know I’ll need to do more meal prep than I do now, so If I really start doing meal prep, I’m going to post the meal plans and the recipes. I already know that I am going to miss my sticks and bricks kitchen, but I look forward to trying to see what type of cooking I can do, in a much smaller kitchen.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.