Cranberry Scones Recipe – Swans Down® Cake Flour

Name: Cranberry Scones Recipe – Swans Down® Cake Flour
Ingredients: 3 cups plus 2 tablespoons (313 grams) sifted Swan’s Down® Cake Flour; ⅓ cup (67 grams) granulated sugar; 2 teaspoons (10 grams) baking powder; ¾ teaspoon (2 grams) kosher salt; ¾ cup (108 grams) dried, sweetened cranberries; 2 tablespoons (22 grams) finely chopped candied ginger; 1 teaspoon (4 grams) lightly packed orange zest; ¼ cup (57 grams) chilled, cubed unsalted butter; 1 cup (240 grams) plus 1 tablespoon (15 grams) cold heavy whipping cream, divided; 1 large egg yolk (19 grams); 2 teaspoons (12 grams) sanding sugar

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Ideal for elegant teas and casual breakfasts, Cranberry Scones made with cake flour offer a tender crumb and sweet-tart fruity flavor.

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Ingredients

3 cups plus 2 tablespoons (313 grams) sifted Swan’s Down® Cake Flour
⅓ cup (67 grams) granulated sugar
2 teaspoons (10 grams) baking powder
¾ teaspoon (2 grams) kosher salt
¾ cup (108 grams) dried, sweetened cranberries
2 tablespoons (22 grams) finely chopped candied ginger
1 teaspoon (4 grams) lightly packed orange zest
¼ cup (57 grams) chilled, cubed unsalted butter
1 cup (240 grams) plus 1 tablespoon (15 grams) cold heavy whipping cream, divided
1 large egg yolk (19 grams)
2 teaspoons (12 grams) sanding sugar