Description
From kitchen daily by chez us denise woodward and lenny ferreira. Use your food processor, or make the old fashioned way — by hand, like making biscuits!
Ingredients
- All-purpose Flour
- Sugar
- Baking Powder
- Salt
- Butter
- Fresh Cranberries
- Candied Ginger
- Heavy Cream
- Egg
- Water
Instructions
- Preheat oven to 425
- Line a baking sheet with parchment paper
- In a food processor combine all of the dry ingredients, give a whirl to mix
- With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized
- Continue adding the butter until you use all of it
- Add the heavy cream
- Pulse until the dough comes together
- Add the ginger and cranberries, and give a quick pulse
- Remove the dough from the food processor, and knead on a lightly floured counter top
- Pat into a circle, about 3 / 4 inch thick
- Cut into 8-10 triangles
- Place onto a baking sheet, with space between each one
- Make an egg wash with the egg and a tablespoon of water
- Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top
- Bake for 15 20 minutes, until the scones are golden brown on the tops
- Remove from the oven
- Let cool for 5 minutes