I love these scones and thought I’d repost since cranberries are now in season again. This recipe was inspired by the Milk Street recipe from Tandem Bakery’s Briana Holt.
- 455 grams (3½ cups) all-purpose flour, plus more for dusting
- 67 grams (5 tablespoons) white sugar (I use turbinado sugar.)
- 4 teaspoons baking powder (avoid the baking powder with aluminum)
- 1/2 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 1/2 teaspoons grated nutmeg
- 2 teaspoons kosher salt (1 1/4 teaspoons table salt)
- 1 1/2 teaspoons ground white 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 chilled (150 grams)
- 1 cup whole fresh cranberries
- 154 grams (1 cup) finely chopped crystallized ginger
- 1 large egg, beaten (optional)
- 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.
- In a 2-cup liquid measuring cup or a small bowl, stir together the buttermilk and grated ginger.
- 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.
- To the food processor, add the cranberries and pulse until finely chopped.
- The the bowl of flour, add the cranberries and crystallized ginger, then toss with your hands until evenly combined.
- 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.
- 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.
- 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.
- Gather each mound into a ball, then press firmly into a cohesive 5-inch disk about 1½ inches thick.
- Optional: Brush the tops of each disk lightly with beaten egg.
- 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.
- Bake until the scones are deep golden brown, 27 to 30 minutes, switching and rotating the baking sheets halfway through.
- 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.
- Serve warm or at room temperature.
These are delicious hot as well. If you can find clotted cream, it is amazing with the scones.