It finally snowed this past weekend, and I settled in for some cozy winter baking. I’ve been enjoying these scones for breakfast with big steaming mugs of café au lait, pretending I’m not soon going to drag myself into the slushy city streets to the gym, to work, to try on wedding dresses (eek!), or what have you. Good fresh out of the oven, possibly better the next day, toasted, with salted butter. We haven’t taken down our little Christmas tree yet, but I’m not in a hurry to. Three more months of winter—let’s go.
Cranberry Ginger Scones
- 1 cup whole wheat flour
- 2 cups unbleached all-purpose flour, plus extra for dusting
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp coarse salt
- 1/2 tsp ground cinnamon
- 1/2 ground ginger
- 1 1/2 sticks cold unsalted butter, cubed
- 1 cup cranberries (fresh or frozen), halved
- 1/2 cup chopped crystalized ginger
- 1 cup whole milk
- Preheat the oven to 400°. In a large mixing bowl, stir together flours, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Add butter and, with your fingers, work it into the dry ingredients until the mixture has reached a coarse, sandy texture. Stir in cranberries and ginger.
- Stir in the milk and mix together, using your hands, just until the dough comes together. Turn out unto a floured surface, sprinkle with flour, and flatten into an 8-inch round. Using a sharp knife, cut into 8 wedges. Separate the wedges, place onto a floured baking sheet, and bake until golden brown, about 25 minutes.