Monday, November 30, 2009

Gingerbread Scones

Gingerbread Scones
8 servings

2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated

Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside. Combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 8 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Remove from pan to wire rack. Serve warm and enjoy!

This was my 100th baking post!


Caroline said...

Ohmigosh, these look delicious! I am a big fan of scones...tasty.

Kerri said...

Greetings from the north!! :) I just took these out of my oven!!! Wow does it smell good in here! We just brought our tree in too. Gingerbread and balsam, can it get any better?? I am embarassed to say I have never eaten a scone. I was pleasantly surprised. They are delicious! They aren't too sweet and perfect with a cup of coffee or tea. There are only 3 left!! Scott better come home soon ;) Thanks for posting the recipe!!!

Mrs. U said...

Yum!! Definitely breakfast in my home tomorrow morning!! Thank you for sharing this!

Mrs. U

Trisha and Haleigh said...

We gave these as Christmas gifts this year and my grandfather was disappointed that he did not get more. Thank you Kerri for sharing this on Facebook.
I love the Heritage Schoolhouse!

marcella said...

I love scones and gingerbread and here you've put them together! Looks delicious and I can't wait to try them. Thanks for sharing!

caryn said...

Came over from Kelly's blog. Can't wait to tr this dip and many others on you blog! I'm now a follower.

caryn said...

Opps should have proof read my comment. Can't wait to try these scones and the dip.

Artbyasm said...

OH YUM! Can't wait to make them! I will make them this weekend and link my blog post right back to you! I have the perfect glaze for this!!!! Please come by and link into our blog party! I am a new follower and I hope you will follow back! Have a great weekend!

God Bless,

lthor said...

I just made them. DELICIOUS!! I added a drizzle of powdered sugar glaze and they were gone in 10 minutes!!

Anonymous said...

Thanks so much for sharing this. My husband (and kids) love our special "gingy cookies" and my husband also likes scones, so this looks like a wonderful combination for me to try.

Anonymous said...

Fantastic recipe, I added chopped candied ginger. Thanks, I will use this again!

sherry said...

They are in my oven now and coffee is brewing. Anticipation!!!!

Mrsblocko said...

I made these scones and wrote about them here. Mine really spread out, but other than that the only negative thing I can say was that they didn't make more!

Mrs. H. said...

Definitely the warm butter Mrs. Blocko. I responded more on your post. :-)

Margs Primitive Quilts said...

Thanks for a new gingerbread recipe for me to try! They look yummy!

cindy said...

Very good but not nearly enough liquid. I ended up adding about 1/2 cup of milk to make the dough stick together. Could it be because I live in the mountains (about 4000 ft)?

Unknown said...

Made these as is and then added a drizzle of powdered sugar glaze with a little almond extract in it. They were delicious. First time making scones. I love scones, didn't realize they were fairly simple to make. Made these because I had all the ingredients. My family was impressed!

Unknown said...

Hello! I love scones and gingerbread, and I can't wait to try these! But in the country I live in we don't have molasses, can it be replaced by honey?

Belén xx

PenVampyre said...

Helen, if you can't get molasses, try black treacle. They're very close in taste, and I substitute it whenever I can get it from Canada. Hope this helps!