I liked the Kabocha scones so much that I decided to make more scones.
This time with dry cranberries, rosemary, and ginger.
I found dry cranberries on sale (buy one get one) at the local grocery store.
The rosemary is from my planter garden.
(This is my second rosemary plant, and I’m relieved that it’s doing well (the first one died only after a few days).)
And ginger?
I got a lot of ginger from Happy Grocers.
Lately I’ve been getting their surplus set once a week, and the last few weeks they sent me a lot of ginger.
（You can find out more about their surplus set on this post.)
I’m not complaining.
I like ginger.
I just need to find a lot of ways to enjoy it.
The dry cranberries and rosemary were added to the batter.
Then, after being baked and cooled, they were finished with ginger-rosemary icing.
I decided not to grate but minced ginger for the icing so that you can really enjoy the look and taste of the fresh ginger.
After I had a bite I wanted more rosemary flavor, so I sprinkled some more leaves.
This flavor combo is great for the fall season and also for Christmas.
Recommended beverage – Black tea
I used Nora’s recipe as the base.
Highly recommended.
