Candied ginger and cranberry scone
This sweet and slightly spiced candied ginger scone with greek yogurt icing is the perfect way to start your day. The fresh bakery flavors come together in this soft and tender dough which holds up perfectly drizzled with tangy greek yogurt icing.
Ingredients
- For the scones
- 2 cups 250 grams all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1/2 cup sugar
- 1 tablespoon freshly grated ginger
- 1/2 cup fresh or dried cranberries
- 1/3 cup minced candied ginger
- ¾ teaspoon kosher salt
- 5 tablespoons unsalted butter cold, cut into ½-inch cubes
- 1 cup buttermilk + 2 tablespoons for brushing onto scones before baking
- 1/2 tablespoon vanilla extract
- For the greek yogurt icing
- ½ cup powdered sugar
- ¼ cup greek yogurt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F or 204 degrees C
- Start by combining your baking soda, baking powder and salt with your flour in a large bowl.
Next, add in your cold butter and cut it into your dough with a pastry cutter. Your hands will work fine if you don't have one. Mix until the butter is in pea sized clumps.
Create a little well in the center of your flour mixture and add in your buttermilk, vanilla extract and sugar.
Now, use your hands to create a dough. Don't overmix. Dough will be crumbly, but should stick together to create a dough without being too sticky. Then, add in your candied ginger and cranberries and mix until just combined.
Then, transfer your dough to your lined baking sheet, and shape into a circle. Brush with buttermilk.
Next, slice your scones into 8 pieces and assemble on baking sheet, leaving some room for them to rise and expand.
Bake and make your greek yogurt icing by simply combing your icing ingredients.
Let scones chill for several minutes, and then drizzle icing on top.
Notes
Best when enjoyed immediately!
Enjoy within 3 days of baking.
Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving.
Scone dough can be frozen for up to one month.
Enjoy within 3 days of baking.
Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving.
Scone dough can be frozen for up to one month.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 32g | Protein: 9g | Sodium: 547mg | Fiber: 1g | Sugar: 39g