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Gingerbread Cranberry Scone

Oat Bran Ginger Cranberry Scones

9 SHARES

You’ll Need

  • 1 ½ cups all-purpose flour
  • ½ cup oat bran
  • 2 Tbsp packed dark brown sugar
  • 2 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp fresh grated nutmeg
  • 5 Tbsp cold butter, cut into cubes
  • 1 tsp grated orange or clementine zest
  • 1/3 cup dried cranberries
  • 2 large eggs
  • ¼ cup cold heavy cream (35%)
  • 1 Tbsp molasses
  • Coarse sugar for sprinkling

Prep and Cook

  • 1
    Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
  • 2
    In a large mixing bowl, whisk together the flour, oat bran, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Add the butter and, using a pastry cutter, two knives or your fingers, cut the butter into the flour mixture until you are left with pieces no bigger than peas.
  • 3
    Stir in the orange zest and dried cranberries. Whisk together the eggs, cream and molasses in small bowl.
  • 4
    Pour the egg mixture into the flour mixture and mix with a fork until the dough begins to come together. If the dough is too dry, add a little cream until clumps of dough start to form.
  • 5
    Turn the dough out onto a floured work surface, and knead it gently until it comes together. Divide it into two equal pieces and shape each into a 6” circle. Using a sharp knife cut each round into 6 equal pieces.
  • 6
    Arrange the scones on the prepared baking sheet spacing them 2” apart. Brush the tops with cream, and sprinkle with coarse sugar. Bake for 10-12 minutes, or until puffed and golden brown.
  • 7
    Cool the scones on the baking sheet for 1 minute before transferring to a wire rack to cool further, if desired. Store in an airtight container for up to 3 days. To reheat scones, arrange them on a baking sheet and heat in a 300-degree oven for 5 minutes.

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