Gingerbread Scones

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

Peppermint Mocha Bark! 

Gingerbread Scones

Heather Baird

Delicately seasoned with ginger, and sweetened with brown sugar and molasses, these scones are filled with holiday flavor.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American, British

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

 

• 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.

Notes

Package scones in a festive holiday tin for gift-giving.

Keyword ginger beer, milk glaze, molasses

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