It was one of those rainy Tuesday afternoons where the chilly wind made its way through every crack in my window, and all I could think about was something warm and cozy to fill my kitchen with delicious smells. I found myself rummaging through my pantry, pulling out half-used bags of dried fruits and a forgotten jar of candied ginger. Instantly, the idea of scones popped into my head—specifically, Dried Fruit and Ginger Scones. This recipe is perfect for those moments when you crave a little treat that’s impressively tasty but doesn’t demand hours in the kitchen. The best part? I promise you, they’re so easy to make, you’ll almost feel like you’re cheating.
What You’ll Need
The ingredient list is delightfully simple. Chances are, you already have most of these items tucked away in your kitchen.
- Flour
- Cake flour
- Baking powder
- Butter
- Heavy cream
- Whole milk
- Salt
- Turbinado sugar
- Dried apples
- Dried cranberries
- Candied ginger
How to Make Dried Fruit and Ginger Scones
- Position a rack in the middle of your oven and preheat to 425°F. If you’re feeling fancy and using a pizza stone, pop it in the oven to preheat too. Otherwise, line a cookie sheet with parchment paper—you’re ready to go.
- In a medium bowl, whisk together the flours, baking powder, 3 tablespoons of the sugar, and salt. It should look like a soft, powdery snow drift.
- Cut in the butter using a pastry blender, two knives, or your fingers, until you have pea-sized butter pieces that make the mixture look a bit like coarse sand with pebbles. Don’t worry if it looks a bit odd; this is what you want!
- Pour in the cream and milk (or go all in with just cream if you’re feeling decadent) and stir with a fork. You’re aiming for a sticky, shaggy dough that’s evenly moist.
- Add in the fruits and ginger. Work the mixture just enough to spread the goodies evenly, breaking up any ginger clumps. Expect your hands to get a little messy.
- Turn the sticky dough onto a floured surface, sprinkling a bit more flour on top. Pat it into a circle about 1-inch thick. Resist the urge to over-flour; we don’t want tough scones.
- Flour a pizza cutter or a sharp knife and slice the dough circle into 8 equal wedges. Flour in between cuts if things get sticky.
- With a bench scraper, spatula, or your brave hands, transfer the scones to your baking vessel. Leave a half-inch space between them so they can sashay their way to deliciousness.
- Sprinkle the tops with the remaining tablespoon of sugar. Bake for 13-15 minutes, until the tops are a lovely light golden and the scones smell irresistible.
- Let them cool on the baking sheet for at least 10 minutes—it’s tempting, but worth the wait. Enjoy them warm or after they’ve cooled. Both ways are pure bliss.
Cook’s Notes
These scones are pretty forgiving. The key is not to overwork the dough, which keeps them tender and fluffy. If you don’t have cake flour, all-purpose flour works too—just be a bit gentler when mixing. They’re best the day they’re made, but you can store them in an airtight container for a day or two. Reheat them in a warm oven if you want to revive that fresh-from-the-oven vibe. If you’re prepping ahead, you can freeze the unbaked scones; just add a couple of extra minutes to the baking time.
Make It Your Own
- Nutty Twist: Swap half of the dried fruits for chopped toasted almonds or walnuts for a crunchy surprise.
- Chocolate Indulgence: Substitute the candied ginger with dark chocolate chips for a sweet, rich variation.
- Zesty Citrus: Add finely grated orange or lemon zest to the dough for a refreshing aromatic lift.
- Herbal Infusion: Replace dried cranberries with dried cherries and throw in a teaspoon of dried rosemary for a sweet-herbaceous combo.
If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make this foodie journey so much more fun. Happy baking!
Related update: Dried Fruit and Ginger Scones