Cranberry-Ginger Drop Scones

10-12
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


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Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (128.6 g)
  • Calories 250.2
  • Total Fat - 12.2 g
  • Saturated Fat - 6 g
  • Cholesterol - 199.5 mg
  • Sodium - 359.5 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 6.5 g
  • Protein - 10.5 g
  • Calcium - 155.1 mg
  • Iron - 2 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

In a bowl whisk together the dry ingredients (flour - baking powder). With a pastry blender, two knives or your fingers cut or work in the butter until the mixture resembles coarse crumbs. Stir in the cranberries, ginger and lemon zest.

Step 4

In another bowl combine the wet ingredients (eggs - vanilla). Make a well in center of dry ingredients and add the wet ingredients to dry, stirring with a wooden spoon to combine and forms a soft dough. With a large spoon drop the dough onto the prepared cookie sheet, leaving 2 inches between each one, brush tops with milk.

Step 5

Bake for 20-25 minutes or until scones are risen are tops are golden brown. Remove from oven and let cool on wire rack for 10 minutes before serving with butter or lemon curd.

Tips & Variations


No special items needed.

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