Gingerbread Scones with Cranberry Butter

Whenever I go to a Bakery/Eat In place, I pretty much always look at their scones. I love scones. Here you can make your own (perhaps to share with a friend over coffee/tea) and the step up is to make your own Cranberry Butter.  Truly awesome fare.


  • 1  3/4 cups flour
  • 1/2 cup rolled oats (not instant)
  • 1/3 cup dark brown sugar
  • 1 tbsp. baking powder
  • 1 tsp. freshly grated ginger
  • 1 tsp. cinnamon
  • pinch of ground cloves
  • 1/2 cup cold butter, cut into pieces
  • 1/4 cup whole milk
  • 1 large egg
  • 3 tbsp. molasses
  • 3 tbsp. chopped crystallized ginger
  • 1/2 cup golden raisins
  • 1 tsp. pure vanilla
  • 1 tsp. finely grated zest

Preheat oven to 375 degrees. Place one cookie sheet inside another one and line the top cookie sheet with parchment paper. (To use two cookie sheets will help prevent burning).

In a large bowl whisk together the sifted flour, baking powder, spices and whisk together with the oats and brown sugar. Cut in the butter with a pastry blender until coarse crumbs. Toss in the raisins and crystallized ginger.

In another bowl whisk together the egg, molasses, vanilla and orange zest. Add to the flour mixture and gently toss together until the dough forms. DO NOT OVER MIX OR THEY WILL BE REALLY TOUGH. Turn dough out on a floured surface and press into a 7 inch circle and about 1  1/2 inches thick.

Cut into 8 wedges and transfer to the cookie sheet.




1 egg

2 tbsp. cream

1/3 cup turbinado sugar


Whisk together the egg and cream and brush over the tops of the wedges and sprinkle with the turbinado sugar.


Cranberry Butter


1/2 cup finely chopped cranberries

1 cup unsalted butter, softened

1/3 cup icing sugar

zest of 1 lime


In a bowl, mix all the ingredients until well blended. Place the butter of plastic wrap and roll into a log.

With a paper towel, squeeze out all the excess liquid and place in the rerigerator until really firm.

Cut into rounds and serve with warm scones. OMG…these are fabulous.




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