Candied Ginger, Apricot & Cranberry Scones

Submitted by: Larissa on February 20, 2011

Since I have started cooking, I’ve learned I like all sorts of things I have never enjoyed when store bought. So, I started experimenting with scones.

Servings: 8   Prep Time: 15 min   Cook Time: 13-15 min  


2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/4 inch squares
1/4 cup dried apricots, chopped
1/4 cup dried candied ginger, chopped
1/2 cup fresh cranberries
1 cup heavy cream, 2 Tbsp reserved (water or milk works just fine)


Mix the first 4 ingredients in a bowl, pour into the food processor.

Using the pastry blade, combine the chilled butter with dry ingredients until the dough clumps into pea-sized balls.

Add 3/4 cup plus 2 tablespoons heavy cream.

Blend until well combined.

Add in ginger, apricots, and cranberries, mix well.

Remove dough from food processor, and form dough into a circle on a Silpat or lightly greased pan.

Using a large knife, cut the dough into 8 wedges.

Arrange wedges on Silpat, about 2 inches apart.

Brush the tops of the wedges with the remaining heavy cream.

Bake at 450 degrees for 13-15 minutes.

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