Fall has come rushing in here in Nashville, but not in a flurry of crisp nights and colorful leaves, rather a steady gloom and cold rain. I know many of you are in the same boat, but I’m not terribly upset. I was ready for a little hibernation and rainy days are perfect for just that.
Tim and I have been super busy with travels, family gatherings, and home renovations that seemed to consume the entire summer. It was fun, but very hectic and I am looking forward to a more laid back autumn. Plus, our kitchen renovation has finally come to an end. I will share more about it in an upcoming post, but in the meantime, it is great to have an oven again.
And a new oven means baking! These scones are a perfect fall treat with plenty of warm spices. Some might say pumpkin spice, but I think that is a bit overused and should be limited to items with actual pumpkin involved. Still, these are those same warm fall spices like nutmeg, cloves, and cinnamon. I also threw in some candied ginger, a recent addiction of mine with it’s spicy bite, and dried cranberries. They just taste like fall!
These are based on the same cream scone base from The Joy of Cooking that Amy’s previous scone recipes were based on, including Peach Chai and White Chocolate Raspberry. Yes, they are also super delicious! It is a great base since it is easy to make and endlessly adaptable. I hope you enjoy this version.
- 2 cups flour, plus more for rolling
- 1/3 cup sugar, plus more for sprinkling
- 1 Tb baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1 1/4 cup heavy cream, plus 2 Tb divided.
- 1/4 cup dried cranberries
- 1/4 cup finely chopped crystallized or candied ginger
- Preheat the oven to 425 F.
- Whisk together flour, sugar, baking powder, salt, and spices (cinnamon, ginger, cloves, and nutmeg) in a large bowl. Stir in cranberries and ginger.
- Whisk in the 1 1/14 cup of cream just until all of the dry ingredients are moistened. At this point you should have a large shaggy ball of dough. Gather it together and knead gently against the sides of the bowl about 5 times pressing in any loose pieces of dough. Take care not to overwork the dough.
- Transfer to a floured surface and pat the dough into a round about 8 inches in diameter and 3/4 inch thick. Cut into 8 wedges and transfer to the baking sheet, spacing them about 1/2 inch apart.
- Brush the top of each scone with some of the additional cream and sprinkle with a bit of sugar.
- Bake at 425 F for 12-15 minutes or until the tops are golden brown.
- Cool on a rack. Best eaten with 1-2 days of baking.