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Ginger Cranberry Scones

Ginger Cranberry Scones

Recipe Type:  Dessert
Servings  8
2.75  cup  all- purpose flour  
0.25  cup  dark brown sugar  
1.5  teaspoon  Baking Powder  
1.5  teaspoon  cinnamon  
0.5  teaspoon  freshly ground nutmeg  
0.25  teaspoon  cloves  
1  teaspoon  salt  
0.5  cup  Dried Cranberries  
10  tablespoon  unsalted butter, frozen, grated on a box grater  
0.5  cup  heavy cream, plus more for glazing  
1  teaspoon  Canola Oil  
1    large egg  
1  teaspoon  Vanilla Extract   
0.25  cup  sour cream  
0    Demerara sugar, for sprinkling  

  1.  Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, ginger and cranberries in a large bowl. Mix to combine.
  2.  Add the butter and toss.
  3.  In a separate bowl, combine the heavy cream, oil, egg, vanilla and sour cream; whisk until smooth.
  4.  Add the wet ingredients to the dry and stir to form a thick dough.
  5.  Shape dough into a circle a ¾” in thickness.
  6.  Cut into 8 wedges
  7.  Brush the tops with heavy cream and top with a sprinkling of demerara sugar.
  8.  Place on 2 Air Fryer Oven air flow trays.
  9.  Bake for 12 minutes at 365 degrees, rotate trays and bake an additional 6 minutes at 365 degrees.