Gingerbread Scones with Cranberry Orange Butter

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 12 scones
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Ingredients

Cranberry Orange Butter:

1 stick unsalted butter, at room temperature

3 tablespoons whole berry cranberry sauce

1 tablespoon freshly squeezed orange juice

1 teaspoon orange zest

1/4 teaspoon kosher salt

Scones:

2 cups all-purpose flour, plus more for forming the scones

2 tablespoons sugar, plus more for sprinkling the scones

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

1 stick cold unsalted butter, cut into pieces

1/4 cup finely chopped crystallized ginger

1/3 cup molasses

1 large egg, separated

1/3 cup buttermilk

Directions

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment.
  2. For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
  3. For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
  4. Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.
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