Gingerbread Scones

Gingerbread Scones

Gingerbread Scones

By now your plans for Christmas morning breakfast are probably all set, but just in case they are not, here’s a suggestion for scones that are quick to make and will bring back memories of Christmas mornings past.  Ginger bread in another form, what’s not to like here?

This spicy-sweet combination of molasses and ginger is a hallmark of the holiday season.  So just like Bing Crosby’s “White Christmas”,  it doesn’t take much to put us in the holiday mood.

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Beside it’s strong, robust flavor, gingerbread also packs a punch with its unmistakable aroma.  Like many aromas, it can transport you across many years and many miles to when you were first introduced to it’s spicy goodness.

The delightfully cozy combination of spicy ginger, bold molasses, cinnamon and cloves will work their memory whether you have it in the form of cakes, cookies or scones, as I made here.

GINGERBREAD SCONES

Yield:   Makes 12

Ingredients:

  • 2 cups all-purpose flourIMG_8642
  • 3 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 cup cold butter, cubed
  • 1/3 cup molasses
  • 1/4 cup milk
  • 1 egg, separated
  • coarse sugar

Directions:

1.  Preheat the oven to 400*F.  Grease a baking sheet or line with parchment paper, and set aside.

2.  In a large bowl, whisk the first eight ingredients ( flour through cloves).   Cut in butter until mixture resembles coarse crumbs.

Dry ingredients and wet ones prepared to mix together.

Dry ingredients and wet ones prepared to mix together.

3.  In another bowl, whisk milk, molasses and egg yolk until blended; stir into crumb mixture just until moistened.

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4.  Turn out onto a lightly floured surface; knead gently just a few times.  Pat into an 8-inch circle.  Cut into 12 wedges.

8-inch circle of dough, cut into 12 wedges.

8-inch circle of dough, cut into 12 wedges.

Place wedges 1 inch apart on the prepared baking sheet.

5.  In a small bowl, whisk the egg white until frothy.  Brush over the tops of the scones.  Sprinkle with coarse sugar.

Brush tops with egg white, and sprinkle with LOTS of sugar for a crunchy top.

Brush tops with egg white, and sprinkle with LOTS of sugar for a crunchy top.

Bake 12 – 15 minutes or until golden brown.  Do not over bake, as they can become dry.

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Best when served warm.    Especially good with a flavored butter, such as cranberry butter, or honey butter.  These make a nice addition to a luncheon or a tea.

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I really liked these scones as they are not sweet, so a flavored butter adds a nice touch.  The next time I make them I will also add some chopped candied ginger, to really emphasis the ginger flavor.

SOURCE:    A Taste of Home

 

 

 

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