Cranberry-Ginger Drop Scones

Prep Time
Cook Time
Ready In

Recipe: #37582

October 27, 2021


Original is 10-12 servings


  • 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Ensure the butter is cold before cutting it into pieces. This will help create a flaky texture in the scones.
  • If you can't find crystallized ginger, you can use fresh ginger and add a teaspoon of sugar.

  • Instead of yogurt, use buttermilk. This substitution will give the scones a slightly tangy and richer flavor.
  • Instead of crystallized ginger, use ground ginger. This will create a more subtle flavor, allowing the cranberries to be the star of the dish.

Chocolate Chip-Cranberry Scones Replace the crystallized ginger with 1/2 cup of semi-sweet chocolate chips and increase the dried cranberries to 1 cup. Omit the lemon zest and replace the yogurt with 1/2 cup of heavy cream.

Lemon Curd:

Lemon curd is a perfect accompaniment to these sweet and tart Cranberry-Ginger Drop Scones. The tartness of the lemon curd perfectly complements the sweetness of the scones, and the creamy texture is a great contrast to the crisp scones. Plus, it adds a delicious citrus flavor to the dish.

Maple-Glazed Bacon: Maple-glazed bacon is the perfect salty and sweet side to these Cranberry-Ginger Drop Scones. The smoky flavor of the bacon pairs perfectly with the tartness of the scones and the sweetness of the glaze adds a delicious depth of flavor. Plus, the crunchy texture of the bacon is a great contrast to the soft and fluffy scones.


Q: Can I use fresh cranberries for this recipe?

A: Yes, you can use fresh cranberries for this recipe. Just make sure to chop them finely before adding to the dough.

Q: How long should I bake the cookies?

A: The cookies should be baked for 12-15 minutes, or until the edges are lightly golden brown.

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Fun facts:

The lemon zest in this recipe may have been inspired by the iconic dish of Queen Victoria - the lemon and ginger scones. A favorite of hers, she served them to her guests at tea time.

Crystallized ginger is a popular ingredient in many dishes, particularly in Asian cuisine. It was famously used by celebrity chef Gordon Ramsay in one of his signature dishes, the ginger and honey roasted duck.