Tuesday, November 10, 2015

Gingerbread Scones

Scones are so much fun for me to make... they have the sweetness of a cookie, but the easiness of a recipe where you throw everything together, pat it into a circle and bake it. No in and out of the oven a million times, just one baking cycle and you are good to go! I am a fan of the gingerbread flavor, so I definitely wanted to try this out. It was super yummy tasting, but the texture of this was more cake like than I prefer in a scone. While they tasted awesome I wanted a little more crunch to go with my scone!

Gingerbread Scones
(Recipe found at heritageschoolhouse.blogspot.com via pinterest.com)

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!

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