Cranberry Gingerbread Scones

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Cranberry Gingerbread Scones 1

If I had my own bakery all the scones would be as big as my head! Ok, well not quite that big, but they would be gigantic and there would be lots and lots of buttery, flavour packed freshly baked scones. Every time I make them I remember why I love so much them and then I think why don’t I make these often because I really should.  This recipe incorporates Wholegrain Flour again, I used them the other day for my Apple & Cranberry Muffins. I really like the wholesomeness and depth of flavour a really good quality Wholgrain flour will give you, compared to plain flour, the difference is definitely noticeable.

Cranberry Gingerbread Scones 2

This batch of scones baked up into giant, spiced scone triangles, each bursting with cranberries and a light scattering of white chocolate chips. This batch will only make 8, but if you want, feel free to make them smaller or do what I did, indulge in one and feel fuller for longer. That’s what I tell myself as I’m devouring one anyway.

Cranberry Gingerbread Scones 3

I’m back again with yet another cranberry recipe, this time I’ve teamed them up with gingerbread and white choc chips to make a spiced ginger scone, studded with sweet n sour pearls of cranberries and creamy white chocolate chips. Finished off with a sprinkling of brown Demerara sugar because ever since I sprinkled it on these muffins I can’t stop sprinkling it on stuff and I just love the crunch it gives.

Cranberry Gingerbread Scones 4

Scones are probably one of the quickest things to make and if you follow this recipe and my other scone recipes then you’ll be rewarded with a soft, buttery, flakey scone. No dry scones in this kitchen! The secret to incredibly light, tender scones is cold butter. You need your butter to be absolutely cold so when it comes into contact with the heat from the oven it create little air pockets making the interior all airy whilst the outside remains flakey and crisp. It’s how scones should be.

Cranberry Gingerbread Scones 5

Fresh from the oven the scones are a delight, but if you can be patient let them go cold and the tops and sides will harden a little giving way to a glorious sugar topped crust with a soft, delicious interior waiting to be devoured. A cup of tea is an essential whilst eating scones, I can’t think of a more lovely combination.

Cranberry Gingerbread Scones 6

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Yields – 8 Large Scones


  • 300 grams (2 & 2/3 cups) Wholegrain Flour
  • 100 grams (1/2 cup) Dark Brown Muscovado Sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Ground Cinnamon
  • 2 teaspoon Ground Ginger
  • 1/2 teaspoon Freshly grated Nutmeg
  • Pinch of Maldon Sea Salt
  • 120 grams(1/4 cup + 1 tablespoon) Unsalted butter, cold and cubed
  • 60 ml (1/4 cup) Milk
  • 4 tablespoon Treacle
  • 1 Large Egg
  • Zest and Juice of 1 Clementine
  • 150 grams (5 ounces) Fresh Cranberries
  • 80 grams (2 1/2 ounces) White Chocolate Chips
  • Brown Demerara Sugar (for sprinkling)


  1. Pre-heat the oven to 180C (350F) and line a baking tray with parchment paper. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg and the salt. Add the salt and blend it in using a pastry knife.
  3. In a medium bowl or jug, whisk together the milk, treacle and the zest and juice of a clementine until smooth. Pour the wet ingredients into the dry and mix until it starts to come together. Add the cranberries and white chocolate chips and continue to mix until a dough forms.
  4. Turn the dough onto a lightly floured, clean work surface and gently pat into a large round disc. Transfer to the baking tray and with a sharp knife, mark the dough into a 8 triangle-shaped pieces. Sprinkle with brown Demerara sugar.
  5. Bake for 20-30 minutes or until golden brown and a cake tester inserted into the deepest part comes out clean. Now again with a clean knife down the marks you made earlier and leave to cool completely.


  • Recipe adapted from Cook Live Eat Vegetarian
  • These will last for up to 3 days, stored in a cake tin with a tight-fitting lid.
  • Keep in a cool, dry place away from direct sunlight.


Apple & Cranberry Spiced Muffins

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Apple & Cranberry Spiced Muffins 1

‘ These are loaded with goodies; they have the tart flavour of cranberries and apples, the spiciness of nutmeg and ginger then chewiness of raisins and the body of whole-wheat flour. Remember these when you see fresh cranberries’ This is the description of these muffins from Maida Heatter Cakes and the book The Cake Slice Bakers will be baking from for the next year.

Apple & Cranberry Spiced Muffins 2

This past weekend I took a relaxed approach to my baking and baked everything just using one bowl. Every now and again I like giving my stand-mixer a rest and going back to basics using just the essential tools of a bowl, spatula and whisk. I find it very relaxing and more often than not I find myself inspired to add additional ingredients and I enjoy the baking process a lot more.

Apple & Cranberry Spiced Muffins 3

So let me ask you something, when did muffins get so boring? All you see in coffee shops and supermarkets are just what I call standard flavours, blueberry, chocolate chip and double chocolate chip. There is nothing wrong with these flavours, I enjoy them all immensely but its time to get creative and dream something more imaginative and exciting. That’s the reason why I picked these as my first recipe for our groups new baking year.

Apple & Cranberry Spiced Muffins 4

I can tell you these are the fruitiest packed muffins your ever going to find. They are that jam-packed full of fruit I wasn’t entirely sure the recipe was going to work. There is more fruit to flour but somehow magically in the oven they transform to a soft, light fruit filled scrumptious muffin.

Apple & Cranberry Spiced Muffins 5

I’m all over cranberries at the minute, I adore them and can’t stop buying or baking with them. Seeing as they are only available over the festive season I try to stash as many bags away as I can. I’ve already baking this highly orange scented Cranberry and Orange Spice Bread and I have also have another cranberry recipe for you all this up coming weekend. I’ve also got plans for more cranberry themed recipes, so if your crazy about them like I am then you’re in the right place.

Apple & Cranberry Spiced Muffins 6

In these holiday muffins, cranberries get tossed together with raisins, a Bramley apple and a medley of festive spices. I used all Wholegrain flour in these. Back in the summer I was bought two bags of Stoneground Whole Grain flour from a flour mill we visited. It’s one of the oldest working water mills in the country and still makes its own flour. Using wholegrain keeps you feeling fuller for longer with these muffins and packed with fruit and not much sugar at all these make a yummy little healthy snack any time of day. They are a great alternative to a processed packaged muffin any day.

Apple & Cranberry Spiced Muffins 7

As Maida suggests, please do remember these fruit filled, spiced treats when you spy your next bag of cranberries.

Apple & Cranberry Spiced Muffins 8

To see what the other Cake Slice Bakers made from our new book this month then check out the links below. If your interested in joining then leave a message in the comment section and I’ll respond.


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Yields 12 Muffins


  • 1 Large egg
  • 80 ml (1/3 cup) Milk
  • 1 teaspoon Pure Vanilla Extract
  • 70 grams (1/2 cup) Raisins
  • 120 grams (1 cup) Wholegrain Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Bicarbonate of soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • Pinch of Maldon Sea Salt
  • 100 grams (1/2 cup) Golden Caster Sugar
  • 60 grams (1/2 stick) Unsalted butter, cold and cubed
  • 1 Medium Bramley Apple – Peeled, cored and sliced into small chunks
  • 100 grams (1 1/2 cups) Fresh Cranberries
  • Brown Granulated Sugar for topping


  1. Pre-heat the oven to 175C (350F) and fill a 12 cup muffin tin with muffin liners. Set aside.
  2. In a small bowl whisk together the egg, milk and vanilla extract. Mix in the raisins and set aside.
  3. In a large bowl whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, salt and sugar. Add the butter and blend in using a pastry blender.
  4. Add the apple and cranberries then the wet mixture. Mix together until the dry ingredients just disappear. Do not over mix.
  5. Spoon the batter into the muffin cases, coming right to the top, sprinkle with some granulated sugar
  6. Bake for 20-25 minutes or until golden brown and a cake tester inserted into the centre of each muffin comes out clean.
  7. Leave to cool on a wire rack.


  • Recipe adapted from Maida Heatter Cakes
  • These will last for up to 3 days.
  • Store in a cake tin with a tight-fitting lid.
  • Keep in a cool, dry place away from direct sunlight.


Chunky Monkey Granola

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Chunky Monkey Granola 1

Holiday seasons are often chaotic and pass by in a blur. Eating well in essential for getting through the day, maintaining energy levels and good health, so eating breakfast each morning is a must. Today I’ve got a tasty, delicious homemade granola recipe that will please the whole family.

Chunky Monkey Granola 2

Yourself, partner and the children if you have any will just love eating my Chunky Monkey Granola. I’ve taken that Ben and Jerry classic Ice Cream flavour and turned it into a granola. Dried oats, peanut butter, coconut oil, maple syrup, cocoa powder, banana chips, walnuts and a naughty sprinkling of dark chocolate chips is all that goes into this holiday special granola. It’s a little bit more indulgent than say your normal granola but its the holidays and that’s allowed.

Chunky Monkey Granola 3

I don’t buy supermarket granola any more, it’s packed full of rubbish, it’s expensive and it’s just not that tasty. This version does a total 360 of that by tasting absolutely delicious, full of good for you ingredients and is relatively inexpensive to make. A win win all round. Another bonus of this breakfast treat is that you can easily make a batch in the evening and have it ready to eat it in the morning. Handfuls of this are great snacking material, I couldn’t help myself.

Chunky Monkey Granola 4

You’ll be surprised by how full of chocolate this tastes but in fact isn’t overloaded with chocolate. The banana chips and walnuts give added texture in the form of some crunch remain true to the Ben and Jerry’s flavour by being included. If you fancy a treat this weekend or at all this festive season then try this homemade granola, everyone will thank you for it, including yourself.

Chunky Monkey Granola 5

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  • 130 grams (1 1/2 cups) Oats
  • 40 grams (1/4 cup) Cocoa Powder
  • 70 grams (1/4 cup) Smooth Peanut Butter
  • 3 tablespoons Maple Syrup
  • 2 tablespoons Coconut Oil, melted
  • 1 teaspoon Pure Vanilla Extract
  • 70 grams (1/2 cup) Walnuts, roughly chopped
  • 70 grams (1/2 cup) Dark Chocolate Chips
  • 50 grams (1/2 cup) Banana Chips



  1. Pre-heat the oven to 175C (350F) and line a large oven tray with parchment paper. Set aside.
  2. In a large bowl combine the oats, cocoa powder, peanut butter, maple syrup, coconut oil, vanilla extract and the walnuts then spread out onto the baking tray.
  3. Bake for 20 minutes or until slightly brown and firm checking half way through to see if its ready. Keep a close eye on this. Once it’s ready, place on a wire rack then sprinkle over the chocolate chips, and banana chips and leave to cool.


  • Store in a air-tight tupperware container in a cool place away from direct sunlight.
  • Will last up to two weeks.