Studded with dried cranberries and two forms of ginger (ground and crystallized), these spicy and sweet, well-rounded scones are delicious for the holidays.
Gluten-free Cranberry-Ginger Scones
Serves: 12
Ingredients
- 2 cups gluten-free all-purpose flour*
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon fine sea salt
- 1⁄4 cup cold unsalted butter, cubed
- 1⁄2 cup finely chopped sweetened dried cranberries
- 1⁄4 cup finely chopped crystallized ginger
- 1 cup plus 3 tablespoons cold heavy whipping cream, divided
- 1⁄2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, ground ginger, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in dried cranberries and crystallized ginger.
- In a small bowl, whisk together 1 cup plus 2 tablespoons cream and vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.) Turn out dough onto a lightly floured* surface, and knead gently by patting dough and folding it in half until smooth, 4 to 5 times.
- Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones on prepared baking sheet. Refrigerate for 15 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, 15 to 20 minutes, rotating pan halfway through baking. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
