This fall, you’ll be thankful for the tartness of fresh cranberries paired with the spicy sweetness of crystallized ginger in these breakfast scones.
- 1½ cups (191 grams) unbleached, all purpose flour
- ½ cup (71 grams) whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (113 grams) cold butter, cut into 32 cubes
- ¼ teaspoon cinnamon
- ⅛ teaspoon allspice
- 1 cup fresh cranberries, halved and frozen
- ¼ cup finely chopped crystallized ginger
- ½ cup plus 1 tablespoon low-fat buttermilk
- ⅓ cup maple syrup
- 1 egg, plus 1 tablespoon of water, for egg wash
- Raw sugar, such as turbinado, for garnish (optional)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk the flours, baking powder, baking soda, and salt together. In a food processor, pulse together the dry ingredients with the butter (approximately 4 to 5, 2-second pulses, until the mixture resembles a coarse meal) with some small chunks of butter still visible. If there are still any large pieces visible (i.e., larger than pea size), you can use your fingers to break them up.
- Transfer the contents of the food processor to a large bowl. Add the cinnamon and allspice. Gently toss the cranberries and ginger with the flour mixture.
In a small bowl, whisk together the buttermilk and maple syrup, and pour the liquid into the flour butter mixture. With a spatula, gently stir to start combining ingredients. Gather together the ingredients into a rough mass and transfer to a flour-dusted countertop. The dough should still look shaggy .
- Gently pat the dough into a circle approximately ¾ inch thick and 8 inches in diameter. Use a knife to cut the dough into 8 triangular wedges.
- Brush the scones with egg wash; top with raw sugar, if desired. Bake on the middle rack for approximately 15 minutes or until golden brown. Cool on wire rack before enjoying.
- Don’t want to take out the food processor? Feel free to cut the butter into the dry ingredients with a pastry cutter or with a fork.
- For tender scones, avoid overworking the dough. Keep the ingredients as cold as possible, refrigerating the dry ingredients beforehand and/or the butter-flour mixture if you are not immediately proceeding to the next step. Keeping add-ins like the cranberries frozen until right before you are ready to proceed with the recipe is also recommended.
- Scones are best freshly baked, so flash freeze any that you don’t intend to eat the same day. Package them in storage bags in the freezer, and bake off as desired. You can bake the scones right from the freezer, just add another 4 to 5 minutes to the baking time above.