Cranberry Ginger Scones with Orange Butter

  • Cranberry Ginger Scone Ingredients1/2 C. sugar
  • 1 Tbs. baking powder
  • 6 Tbs. cubed butter, cold
  • 1 egg
  • 1 – 2 Tbs. Cointreau
  • 1/2 C. sour cream
  • 1/2 C. dried cranberries
  • 1-2 Tbs. finely chopped candied ginger

  1. Preheat the oven to 450°F.
  2. Sift together into a large bowl: flour, baking soda, sugar, salt
  3. Cut in the cold butter using a pastry blender or two knives, until the mixture is the size of small peas.
  4. In a small bowl beat the egg and add the Cointreau and sour cream. Stir until well blended.
  5. Make a well in the center of the dry ingredients and pour in the egg mixture, the cranberries and the candied ginger. Combine the ingredients in as few strokes as possible.
  6. Turn the dough on to a lightly floured board and pat into an 8 inch  circle that is 3/4 of an inch thick. Carefully transfer the dough to an ungreased baking sheet and cut into 8 wedges.
  7. Optional: brush an egg wash on top of each wedge and sprinkle with sugar.
  8. Bake in a preheated oven for 15 minutes or until golden brown. Serve warm or at room temperature with orange butter.

Orange Butter

  • 1/2 C. butter softened, not melted (1 stick)
  • 1/2 Tsp. Cointreau
  • 1-2 Tbs. grated orange zest
  1. In a small bowl stir together the butter and the Cointreau.
  2. When well blended add the orange zest.

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2 thoughts on “Cranberry Ginger Scones with Orange Butter

  1. Pingback: 3 Super Simple Cranberry Recipes | K E R N girl

  2. Pingback: Cranberry Ginger Scones with Orange Butter | K E R N girl

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