🏷️ Category: morning meal
🌍 Cuisine: English
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Wake up to the irresistible aroma of freshly baked Golden Ginger & Dried Fruit Scones, a classic English breakfast treat that combines warm spices with sweet dried fruits. These tender, flaky scones are surprisingly easy to make at home with simple ingredients like candied ginger, apples, and cranberries. Perfect for weekend brunches or special occasions, each serving contains just 273 calories and offers a delightful balance of flavors. Ready in 45 minutes, this medium-difficulty recipe yields 8 servings at about 50 cents each, making it an affordable luxury that covers 6% of your daily vitamin and mineral needs. Bring a taste of European bakery charm to your morning table!
🥘 Ingredients
• baking powder1 tbsp
• butter5 tbsp
• cake flour1 cup
• candied ginger0.25 cup
• apples0.25 cup
• cranberries0.25 cup
• flour1 cup
• heavy cream0.25 cup
• salt0.5 tsp
• turbinado sugar4 tbsp
• milk0.75 cup
👨🍳 Cooking Steps
1
Position a rack in the middle of your oven and preheat to 425F
2
If you will be baking on a pizza stone, put it in the oven to preheat as well
3
If you will be using a cookie sheet, line it with parchment paper and set it aside
4
Whisk together the flours, baking powder, 3 TB of the sugar, and salt in a medium bowl
5
Cut in the butter using a pastry blender, two knives, or your fingers, until the largest chunks of butter are the size of small peas
6
Pour in the cream and milk (or just use all cream, if you have it) and mix it around with a fork until an evenly hydrated, extremely sticky dough forms
7
Add the fruits and mix again until evenly distributed (you may have to work a bit to break up the ginger pieces)
8
Dump the sticky mass out onto a well-floured board
9
Sprinkle a little flour on top as well, then pat the dough out into a circle about 1-inch thick
10
Try not to add too much flour, lest they become dense and tough
11
Dip a pizza cutter or other thin, sharp knife into flour, then cut the circle into 8 equal sized pieces
12
You may need to scrape off and re-flour your slicing instrument between slices
13
Using a bench scraper, a thin spatula, or (if you are brave) your hands, relocate your 8 scones to your prepared baking vessel, spacing them a half inch or so apart (they will puff and rise a little bit, but not tremendously)
14
Sprinkle the tops with the remaining 1 TB of sugar
15
Bake for 13-15 minutes, or until lightly golden on top and cooked through
16
Cool at least 10 minutes before removing to a wire rack
17
Eat warm or cool
