Cranberry Ginger Scones

Cranberry Ginger Scones: A Taste of My Bakery Days 🍂

Back in my bakery days, weekends meant scones. Every Saturday and Sunday morning, I’d be up before dawn mixing, cutting, and baking tray after tray of them—warm, golden, and fragrant. They became something of a ritual, both for me and for the customers who would wander in expecting that first bite of comfort with their coffee.

What I love most about scones is their versatility. You can fold in whatever inspires you—blueberries in summer, chocolate chips when you’re feeling indulgent, or herbs and cheese for a savory twist. But as soon as the air turns crisp and I feel fall creeping in, I always come back to this combination: cranberry and ginger. Tart, bright berries paired with warm spice—an instant invitation to slow down and savor the season.

At the bakery, I used to sell little jars of clotted cream to pair with these (a decadent treat, especially if you want to feel like you’ve been whisked away to a countryside tea room). But truthfully, they’re just as lovely split open and spreadwith butter, or even enjoyed plain.

Here’s my recipe if you’d like to bring a little bakery magic into your own kitchen:

Cranberry Ginger Scones
Yields about 12 scones

Ingredients:

• 4 cups flour

• 1 ½ tbsp baking powder

• 1 tsp baking soda

• 1 cup sugar

• 1 tbsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp salt

• 8 oz unsalted butter, cold

• 1 ½ cups cranberries, chopped

• ¼ cup crystallized ginger, chopped

• 1 tbsp vanilla extract

• 1 cup milk

Method:

1. Preheat oven to 375°F. Line a sheet pan with parchment or a silpat.

2. In a large bowl, mix together the flour, baking powder, baking soda, spices, and salt.

3. Cut in the cold butter, either by hand (rubbing it into the flour mixture) or with the paddle attachment of a stand mixer, until the mixture resembles coarse crumbs.

4. Stir in the cranberries and crystallized ginger.

5. Add the vanilla and milk, mixing gently until the dough just comes together.

6. Turn the dough out onto a floured surface. Press it together and roll to about 1” thick. Fold in half, then roll again to about 1 ½” thick.

7. Cut into rounds or wedges and place on the prepared baking sheet. Brush with an egg wash or sprinkle with sugar.

8. Bake for about 20 minutes, until the bottoms are golden and the tops are lightly browned.

Serve warm with butter, clotted cream, or your favorite jam—and a mug of tea, of course.

These scones will always remind me of those bakery mornings, the smell of butter and spice filling the air, and the comfort of a treat shared with people you love. I hope they bring a little of that coziness into your kitchen this fall. 🍁