It’s hard to believe we’re almost halfway to Christmas Day and I’m just now getting to the most important classic holiday flavor which is gingerbread!
Scones have always perplexed me. I suppose it’s because I’m well studied in southern buttermilk biscuit-making and I’m accustomed to their fluffy texture. Each time I’ve split open a bakery-purchased scone I’ve had the same thought: “This is the worst, driest biscuit ever!” Perhaps I need to change my viewpoint on scones but for now I’ve remedied the problem with this flaky, soft gingerbread version.
These are delicately flavored. Many gingerbread-inspired confections pack a powerful spicy wallop, but these are mild with just a kiss of ginger, brown sugar and molasses. In other words, you won’t feel like you’re eating one big gingerbread cookie for breakfast.
The dough starts out much like biscuit-making, you cut the butter into the flour with a pastry blender, and then blend the wet ingredients in. I like to knead the dough just once or twice, and then pat it into an 8-inch circle. I cut it into quarters, and THEN…
Stack the quarters on top of each other and pat them down into another 8-inch circle; cut into pieces. This creates delicate, flaky layers in the baked scone.
The scones will both relax and puff as they bake. They look a little funny after they come out of the oven, but they are SO delicious and look bakery-made with a zig-zag of milk glaze.
These make a great edible gift, but they should be given the same day they are made for optimal freshness. They’ll last a few days in an airtight container but they begin to use their charm around day three.
Want more giftable goodies?
Last year’s twelfth day advent recipe was
- 2 cups 240g all-purpose flour
- 1/3 cup 75g dark brown sugar
- 3 teaspoons baking powder
- 1 tablespoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup 75g cold unsalted butter
- 3 tablespoons molasses
- 1/4 cup 60ml milk plus more
- 1 egg separated
- 1 cup 115g powdered sugar
- 2 tablespoons cream or milk
- Preheat oven to 400F.
- Combine the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon in a large bowl. Cut the butter into the flour mixture until crumbly using a pastry blender or the tines of a fork. In a small bowl, combine the molasses, milk and egg yolk until smooth stir into the crumb mixture until a thick dry dough forms. Add additional milk a little at a time until the dough is still thick but not as dry and easily knead-able. Turn dough onto a floured surface knead briefly. Pat into an 8-inch circle and cut into 4 wedges. Stack the wedges and flatten them down again into an 8-inch circle. Cut into 8 wedges.
- Separate wedges and place on a parchment-lined baking sheet. Beat egg white with 1 tablespoon water and brush on top of scones. Bake for 15-18 minutes, or until the scones are well-browned on top. Transfer to a wire rack and allow them to cool. Combine the powdered sugar and cream or milk. Transfer to a zip-top bag with the corner snipped, or to a disposable piping bag. Drizzle glaze over cooled scones. Let stand until the glaze is set, about 1 hour.