Gingerbread Scones

Tuesday, December 14, 2010

I love all-things gingerbread AND all-things scones. These wonderful scones will make your entire house smell like a gingerbread house and are so delicious. I plan to make a batch as part of our Christmas morning brunch. I am thinking a light drizzle of lemon glaze or maybe a lemon butter for them. What do you think?

Gingerbread Scones
(Printable Version)

2 cups all-purpose flour
1/3 cup packed dark brown sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
6 Tbsp chilled butter, cut into pieces
1/4 cup buttermilk
1 large egg
3 Tbsp light unsulfured molasses
1 tsp vanilla extract
Coarse sugar, for sprinkling over scones

Preheat oven to 375°F. Line a baking sheet with parchment paper. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins (raisins are optional); stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Place on prepared baking sheet. If desired, sprinkle with coarse sugar. Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature. *Note: you can add dried fruit such as cranberries, chopped apricots or dried cherries or golden raisins in this recipe, but the dried fruit is optional. The scones are great with or without fruit. Makes 8 scones.