It is early Christmas morning…… The snow is softly falling and covering the last remains of the reindeer’s paw prints, as I walk up the pathway to your home. I can smell fresh roasted coffee brewing, as I reach for the front door. I give a gentle tap-tap-tap, and you greet me with a warm smile and a Merry Christmas.
In my hands, gently wrapped, and still slightly warm, are fresh baked scones and a jar of tangy bergamot vanilla bean marmalade. The warm, sweet aroma is enticing, and I can tell by the smile that is beginning to take over, that you are excited to see what is in the package. Eager with anticipation, you unwrap the package to find fresh baked Christmas Scones.
Ah, the scone. Buttery, warm, and flaky. Perfect with a cup of coffee, tea or on their own. Cranberry scones are one of my favorite breakfast treats to make. I take advantage of cranberry season by using fresh cranberries in this recipe. I love how they burst when baked, creating little puddles of warm fruit. I did change my traditional cranberry scone recipe a bit for this special Christmas morning treat. Instead of citrus zest, I used lots of candied ginger. I love the combination of tart cranberries with spicy ginger; it is so warm and inviting.
If you do not have access to fresh cranberries, please use frozen. Be sure to thaw the fruit, as well as drain it very well. And you will want to cut the amount of cream by a couple tablespoons; otherwise, the dough will be too moist.
If I was on the receiving end, I would be more than thrilled to receive a bundle such as this, and am sure you will put a smile on someone’s face by presenting them with this lovely hostess package! Happy Holidays!
Cranberry Ginger Scones
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 oz Irish butter, cut into small pieces
- 1 cup fresh cranberries
- 1/4 cup candied ginger, minced
- 1/2 cup heavy cream
- 1 egg
- Preheat oven to 425. Line a baking sheet with a silpat or 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 triangles, I made 8 but you can make them a bit smaller or larger. 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. Serve. Eat.
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