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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Sweet Potato Spice Bread

Sweet Potato Spice Breads

Sweet Potato Spice Breads

I’ve been spending some of my time weeding out my closets, getting rid of those oldies that I no longer wear.  Every few years I “bite the bullet’ and make some hard decisions about letting go of some favorite clothes.  Even though I loved them once, some things are no longer right because of changing fashions, changing fit, or no longer appropriate.  Ba-bye, mini skirt!

In doing this, I’ve reacquainted myself with some of my fall clothes, but strangely my jeans seem to have somehow shrunken in the closet since the last time I wore them.  Do jeans shrink from neglect?  I think so!   I’ve also rediscovered my collection of scarves.  Scarves are neck warmers and are perfectly acceptable to wear in public or at home.  Once your neck gets used to the comfort of a scarf, it feels cold without one.   I think I need a few more 🙂

Speaking of comfort and wanting to feel warm,  I’m really getting into the color orange in a big way.  Orange is such a HOT color whether you wear it or eat it.  So orange colored foods are on my wanna-eat list.  There’s no use fighting it, so let’s rediscover some old things and make them new again. Like this recipe for Sweet Potato Spice bread.  It offers a familiar comfort that I’m looking for these days.  While I’ve made this recipe many times in the past, I don’t think I’ve gotten around to sharing it with you.  This time I’ve replaced the canola oil with coconut oil, swapped out the granulated sugar for honey and some molasses and for a tad of extra spiciness I added the slightest dash of black pepper for a little mystery.  I like to layer flavors in everything I make.  Little things can make a big difference.

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An added feature of this recipe is that it makes 2 mini loaves, or 1 small loaf.  Perfect for a single person or a couple.  And its also great for gift-giving.  With the holidays not too far away, this is a recipe to save for future reference.

These sweet potatoes are the first of the season, and we love them roasted, so if I’m roasting a few sweet potatoes I roast a lot.

Roast Sweet Potatoes

Roast Sweet Potatoes

They’re great for dinner with lots of butter and a bit of broccoli, they are wonderful in Sweet potato and pecan waffles, and don’t get me started on sweet potato pie.  This recipe uses only 1/3 cup mashed sweet potato, so you can easily make these loaves with just a small amount of leftover sweet potato.

What are we waiting for?   Let’s get going…..

SWEET POTATO SPICE BREAD

Yield:   2 mini loaves:  5 3/4″ x 3″

Ingredients:

  • 1 cup all-purpose flourIMG_8269
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. each,  cinnamon, nutmeg, allspice
  • dash freshly ground black pepper
  • 1/8 tsp. salt
  • 1 egg, slightly beaten  ( vegans, use egg substitute)
  • 1/3 cup mashed sweet potato
  • 1/3 cup honey
  • 3 tbsp. coconut oil, melted
  • 2 tbsp. molasses
  • 1/3 cup chopped walnuts

Directions:

1.  Preheat oven to 350*F.   Grease two mini loaf pans,  5 3/4″ x 3″ x 2″.

2.  In a medium bowl, combine the flour, baking powder, spices, salt and pepper.

Don't forget that dash of black pepper!

Don’t forget that dash of black pepper!

3.  In a small bowl, combine the egg and mashed sweet potato, stirring well.  Add the honey, coconut oil, and molasses.   Whisk to incorporate.

Whisk together all the wet ingredients to blend.

Whisk together all the wet ingredients to blend.

4.  Add the wet ingredients to the dry, stirring just to moisten.

Wet meets day.

Wet meets day.

Fold in the walnuts.

5.  Divide batter between two mini loaf pans, and bake at 350*F. for 25 – 30 minutes.

Divide batter between two small loaf pans.

Divide batter between two small loaf pans.

Test with a toothpick for doneness.  Let cool in pans for 10 minutes, then transfer to cooling rack.

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SOURCE:    This recipe is of unknown origin,  It’s an adaptation of one I’ve had forever.