Petite Cranberry-Ginger Scones

By courtneyepowell

Serve with Earl Gray tea

Ingredients

• 1 c flour, plus more for dusting
• 1 c whole wheat pastry flour
• 3 T sugar, plus more for sprinkling
• 2 t baking powder
• 1/2 t salt
• 6 T unsalted butter, cold
• 1/2 c dried cranberries
• 2 T finely chopped crystallized ginger
• 1/2 c plus 3 T 2% milk
• 1 egg

Preparation

Step 1

Preheat oven to 400. Line a baking sheet with parchment paper and set aside.

Place flour, whole wheat pastry flour, 3 T sugar, baking powder and salt in the bowl of a food processor; pulse to combine. Cut butter into 1/4 in cubes, scatter over flour mixture and pulse until it resembles coarse meal. Pour into a med bowl and fold in dried cranberries and crystallized ginger.

Pour 1/2 c plus 2 T milk into dry ingredients and stir until dough just begins to come together. With floured hands, scoop the dough out of the bowl, turning it over to pick up any dry bits of flour remaining.

Place dough on a floured surface. Divide into 4 equal parts and form each into a flat 5-in circle. Cut each circle into 6 equal wedges.

Transfer scones to prepared baking sheet. Beat egg with remaining milk, then use a brush to top scones with it. Lightly sprinkle the top of each with sugar. Bake 18 mins or until golden. Serve warm.