Studded with dried cranberries and two types of ginger (floor and crystallized), these spicy and candy, well-rounded scones are scrumptious for the vacations.
Gluten-free Cranberry-Ginger Scones
- 2 cups gluten-free all-purpose flour*
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon floor ginger
- 1⁄2 teaspoon tremendous sea salt
- 1⁄4 cup chilly unsalted butter, cubed
- 1⁄2 cup finely chopped sweetened dried cranberries
- 1⁄4 cup finely chopped crystallized ginger
- 1 cup plus 3 tablespoons chilly heavy whipping cream, divided
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a big bowl, whisk collectively flour, sugar, baking powder, floor ginger, and salt. Utilizing a pastry blender or 2 forks, lower butter into flour combination till it resembles coarse crumbs. Stir in dried cranberries and crystallized ginger.
- In a small bowl, whisk collectively 1 cup plus 2 tablespoons cream and vanilla extract. Add to flour combination, stirring till a shaggy dough begins to type. Working gently, carry combination along with fingers till a dough types. (If dough gained’t come collectively, add extra cream, 1 tablespoon at a time, till it does.) Prove dough onto a flippantly floured* floor, and knead gently by patting dough and folding it in half till easy, 4 to five occasions.
- Utilizing a rolling pin, roll out dough to a 1-inch thickness. Utilizing a 2-inch spherical cutter dipped in flour*, lower as many scones as attainable from dough with out twisting cutter, rerolling scraps as vital. Place scones on ready baking sheet. Refrigerate for quarter-hour.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake till edges of scones are golden brown, 15 to twenty minutes, rotating pan midway via baking. Serve heat or at room temperature.
*We used King Arthur Gluten-Free Measure for Measure Flour.
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