Gingerbread Scones

I made Gingerbread Scones recently (trying a new recipe). If you know me, you KNOW I love a good scone. It felt weird… like it “should” be Christmas time when I made them, but it was 90+ degrees outside and the middle of summer! Who cares if it’s hot or cold outside… when you’ve got a tasty scone in one hand and a mug of coffee in the other!!Gingerbread Scones / The Grateful Girl Cooks!
Do YOU enjoy a good scone?  If you like scones (that aren’t dry and crumble like sawdust), then I hope you will check out my Recipe Index for other delicious scone recipes… like Cinnamon Chip Scones, Cranberry Orange Scones, and Banana Nut Scones, to name a few.

Here’s how to make these:  Place flour, brown sugar, ginger, baking soda, baking powder, salt and cinnamon in mixing bowl. Cut in the COLD butter with a pastry blender (or two forks), until mixture is the size of small peas.

Gingerbread Scones / The Grateful Girl Cooks!
Mix together the molasses, egg yolk, and milk in a small bowl, until combined.

Gingerbread Scones / The Grateful Girl Cooks!
Pour the molasses mixture into the flour mixture. Stir until dough is moistened and has come together.

Gingerbread Scones / The Grateful Girl Cooks!

The mixture will be slightly crumbly. Place the dough onto a lightly floured work surface. Knead the dough 6-7 times, incorporating the crumbles into dough, and it forms a solid ball.

Gingerbread Scones / The Grateful Girl Cooks!

Pat or roll the dough ball out into an 8 inch circle, then slice evenly into 8 pieces.

Gingerbread Scones / The Grateful Girl Cooks!

Gingerbread Scones / The Grateful Girl Cooks!

Put the scones onto a parchment paper lined baking sheet; keep them about an inch apart from each other. Whisk an egg white until it becomes frothy. Using a pastry brush, evenly brush the egg white over the top of each scone wedge. Sprinkle the top of each scone with coarse sugar (I used raw sugar).

Gingerbread Scones / The Grateful Girl Cooks!

Bake scones in a preheated 400 degree oven for 12-15 minutes. (I found mine took the entire 15 minutes to turn golden brown). When done, remove baking sheet from oven. Transfer the scones to a wire rack (including the parchment paper). Let cool.

Gingerbread Scones / The Grateful Girl Cooks!
I moved mine near our open kitchen window to cool in the morning air. See the raw sugar glistening on the top of the scones?

Gingerbread Scones / The Grateful Girl Cooks!
It’s not necessary to garnish the scones once they’ve cooled off, but I wanted to add a bit of pretty icing to each one to make them look even better!  I mixed up powdered sugar, water, and a bit of cinnamon into a glaze-like consistency, poured it into a squeeze bottle (you can also use a resealable bag, then snip a little corner off the bottom) and decorated the scones.

Gingerbread Scones / The Grateful Girl Cooks!
Let the glaze firm up just a bit, and they’re all done! Ready to eat… now where’s my huge mug of coffee?

Gingerbread Scones / The Grateful Girl Cooks!

Hope you will consider trying this recipe! It certainly doesn’t have to be the Holiday season to enjoy a good scone now, does it?  Have a fantastic day!

Gingerbread Scones / The Grateful Girl Cooks!

Recipe source: http://heritageschoolhouse.blogspot.com/2009/11/gingerbread-scones-8-servings-2-cups.html

Gingerbread Scones
 
Prep time
Cook time
Total time
 
It certainly doesn't have to be the holidays in order to enjoy these delicious, Gingerbread Scones!
As Prepared By:
Recipe type: Breakfast
Serves: 8 servings
Ingredients
For Scones:
  • 2 cups all purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup COLD butter (1/2 a cube)
  • ⅓ cup molasses
  • ¼ cup milk
  • 1 egg, separated
  • Coarse sugar (for dusting tops of scones prior to baking)
For Icing (to decorate scones)
  • Powdered Sugar (approx. 1 cup)
  • Few dribbles of water
  • ½ teaspoon vanilla extract
Directions
  1. In medium bowl, mix together flour, brown sugar, baking powder and baking soda, ginger, salt and cinnamon. Using a pastry blender (or two forks), cut in COLD butter until mixture is about the size of small peas.
  2. In separate bowl, combine molasses, milk and egg yolk until fully mixed. Pour this into the dry ingredients in other bowl. Stir until just moistened. (Mixture was fairly crumbly. I added just a smidge more milk).
  3. Turn dough out onto a lightly floured work surface, then knead dough about 7-8 times. Shape dough into an 8 inch circle (using your hands). Using a sharp knife, cut into 8 equal sized pieces.
  4. Place scones onto a greased (or parchment paper covered) baking sheet. Place the dough wedges about an inch apart (but still in a circle shape).
  5. In a small dish, beat the egg white until it is frothy. Brush the egg white over the top of each scone using a pastry brush. Sprinkle scones with coarse sugar.
  6. Bake scones in preheated 400 degree oven for 12-15 minutes, or until they are light, golden brown in color. When done, remove to wire rack. Let cool.
  7. To add decorative icing to the scones, mix together powdered sugar, vanilla extract and a teaspoon of water. Stir well. Continue to add a couple drops of water at a time until you have an icing that is "drizzle-able" (not too thick... not too thin). Place icing into a plastic squeeze bottle and decoratively drizzle over cooled scones OR place icing into a resealable plastic storage bag, snip a little piece off the bottom corner, and decorate.

 

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