Ingredients
- Orange Ginger Butter:
- 2-1/2 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup dried cranberries
- 1/3 cup dried blueberries
- 1/4 cup finely chopped walnuts or pecans
- 1/2 cup unsalted butter chilled cut up
- 2 eggs divided
- 3/4 cup whipping cream
- 1 tablespoon water
- 1 tablespoon large crystallized sugar
- 6 tablespoons unsalted butter softened,
- 1 tablespoon powdered sugar
- 1 tablespoon grated orange peel
- 1/4 teaspoon ground ginger
Preparation
Step 1
Heat oven to 400 degrees. Line baking sheet with parchment paper. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add cinnamon, nutmeg, allspice, and cloves, whisk until well-blended. Stir in cranberries, blueberries and walnuts or pecans until coated with flour. With pastry blender or 2 knives cut in butter until butter is size of blueberries. In small bowl whisk together 1 of the eggs and cream until blended. Pour into flour mixture, stir with fork until evenly moistened. With hands, quickly and gently press together to form dough. Place on baking sheet, pat into 8” round 1” thick. Cut into 8 wedges, separate slightly. In another small bowl, whisk together remaining 1 egg and water, lightly brush over top of scones. Sprinkle with crystalized sugar. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in wire rack 10 minutes. Serve warm or at room temperature.
Orange Ginger Butter:
In small bowl, stir together all ingredients until well combined. Serve at room temperature.