Cranberry Orange Ginger Scones

[nverland]

Cranberry Orange Ginger Scones
Serves: makes about 30-36 scones Prep: 25 Min Cook: 20 Min

Ingredients
3 3/4 c all-purpose flour
1/2 c sugar
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp dried orange peel (very fine) or 4 teaspoon(s) fresh zested orange peel
1 1/2 c dried cranberries
1 1/2 tsp very finely chopped candied ginger (do not try to use just dried ginger as it will not work the same)
2 c whipping cream (for a less fat version you can use 1/2 & 1/2 but they won’t be as rich)
1/2 - 3/4 c milk

Directions
1 Spray 2-4 cookie sheets with non-stick spray. Preheat oven to 375*F.
2 In small bowl combine the cranberries and candied ginger with 1/2 cup of the flour. In large bowl mix together rest of flour, sugar, salt, baking powder, and orange peel. Combine both bowls into the large bowl.
3 In small bowl combine the cream and 1/2 cup of the milk. Add slowly to the dry ingredients and combine to make a soft dough. If needed add the remaining milk by tablespoonfuls to get a soft but workable dough.
4 Turn out onto lightly floured board and pat or roll into 3/4 inch thickness. Cut into triangles about 2 1/2 inches across at the base. A pizza wheel works well for this. Place on baking sheets. Bake 15-20 minutes until puffed, lightly golden browned and cooked through.
5 Serve with your choice of butter, cream, jams or jellies.