Cranberry Ginger Scones

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From kitchen daily by chez us denise woodward and lenny ferreira. use your food processor, or make the old fashioned way -- by hand, like making biscuits!!

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Steps

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Preheat oven to 425.

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Line a baking sheet with parchment paper.

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In a food processor combine all of the dry ingredients , give a whirl to mix.

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With the food processor running , add pieces of butter , a couple at a time , and pulse until pea sized.

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Continue adding the butter until you use all of it.

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Add the heavy cream.

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Pulse until the dough comes together.

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Add the ginger and cranberries , and give a quick pulse.

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Remove the dough from the food processor , and knead on a lightly floured counter top.

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Pat into a circle , about 3 / 4 inch thick.

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Cut into 8-10 triangles.

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Place onto a baking sheet , with space between each one.

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Make an egg wash with the egg and a tablespoon of water.

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Using a pastry brush , lightly brush the tops of the scones with the egg wash , and sprinkle a little sugar on each top.

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Bake for 15 20 minutes , until the scones are golden brown on the tops.

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Remove from the oven.

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Let cool for 5 minutes.

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Ingredients

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all-purpose flour, sugar, baking powder, salt, butter, fresh cranberries, candied ginger, heavy cream, egg, water