In a large bowl, mix together the flour, granulated sugar, baking powder, salt, cranberries, and crystallized ginger.
Add the heavy cream and mix until incorporated. The dough will be stiff and sticky.
Place half of the dough onto a cutting board and press into a disc that is approximately 7-8 inches wide and 1 inch thick.
Use a knife to cut the dough into 8 scones. (Cut into quarters, then each quarter in half).
Transfer the scones to a parchment or silicone baking mat lined baking sheet. Coat with melted butter and sprinkle with additional sugar. Repeat steps 4-6 with the second half of the dough.
Bake the scones approximately 20-25 minutes until lightly golden brown. Remove from the oven and serve immediately.
You can use frozen cranberries by adding them straight into the dough still frozen. Or you can let them thaw, drain off the extra liquid, and then add them in. Frozen fruit, whether thawed or not, tends to bleed the color so you will have red streaks in the dough, but works just fine.Cut your crystallized (candied) ginger into preferred chunk size for when you bite into a piece. For a lighter ginger flavor, reduce to 1/4 cup and cut into smaller pieces.These scones can be easily frozen. Line them on parchment paper or a silicone baking sheet before cooking (through step 6) and freeze. Place them in a large resealable bag and pull out how many you want at a time. I write on the bag "375F, 20 minutes" as a simple reminder of how to cook them. They may take a few minutes longer to cook than normal as they are starting frozen. There is no need to thaw them first, which makes it a perfect make-ahead breakfast or brunch item.
Cranberry Ginger Scones https://www.threeolivesbranch.com/cranberry-ginger-scones/ November 29, 2017