Monday, January 02, 2017

Gingerbread Scones

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.)


Gingerbread Scones
(as seen on Serious Eats) 

For Scones:
  • 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)
Optional Icing:
  • 1/2 cup (2 ounces) confectioners' sugar
  • 2 teaspoons milk
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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