We have a tradition in my household that we have "afternoon tea" as our primary meal on Christmas. It consists of any number of snacky type foods, sweets, savories, and usually a scone. This year I was looking at gingerbread scone recipes when my husband asked if we could have a gingerbread scone. Great minds! This was a good recipe, smelled delicious, just make sure not to overbake (I did a bit.)
(as seen on Serious Eats)
- 2 cups (10 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) plus 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 6 tablespoons (3 ounces) cold unsalted butter, cold
- 1 large egg, separated, divided
- 1/4 cup molasses
- 5 tablespoons milk
- 1 teaspoon granulated sugar (or sugar in the raw)
- 1/2 cup (2 ounces) confectioners' sugar
- 2 teaspoons milk
Adjust oven rack to middle position and
preheat to 375°F. Line baking sheet with parchment. Whisk flour, brown
sugar, baking powder, ginger, cinnamon, salt, baking soda, and cloves in
a large bowl to combine.
- Using pastry blender, cut in butter
until mixture is fine and no pieces of butter remain. Add egg yolk,
molasses, and milk to the bowl and then stir to form a thick dough (use
hands if necessary to squeeze into a dough).
- Transfer dough to work surface and knead
slightly to finish combining all of the ingredients. Roll into a 6-inch
disc. Cut into 8 wedges and place on pan, spacing about 2 inches apart.
Brush with egg white and sprinkle with granulated sugar.
- Bake until set, 17 to 19 minutes. Let cool on
pan 5 minutes, then transfer to wire rack to cool completely before
drizzling with icing.
- To make icing: Stir sugar with milk until smooth. If too runny to hold it's shape when drizzled, add a small amount of sugar to thicken. Using a pastry bag fitted with a small tip, or a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.