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    You are in: Home / Recipes / Gingerbread Scone Recipe
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    Gingerbread Scone

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    ShortieNJ's Note:

    This comes from my Parish House Inn Breakfast cookbook, nutmeg whipped cream is listed seperately

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    Ingredients:

    Serves: 8

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      preheat oven to 400.
    2. 2
      combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon.
    3. 3
      cut in butter until mixture is crumbly.
    4. 4
      stir together egg yolk, molasses, and milk, add to flour mixture, stir until combined (mixture may seem dry).
    5. 5
      place on lightly floured surface, knead 10-12 strokes (until nearly smooth).
    6. 6
      pat into 7 inch circle, cut into 8 wedges.
    7. 7
      arrange wedges on ungreased baking sheet, 1 inch apart.
    8. 8
      brush tops with egg white, sprinke with sugar (if desired).
    9. 9
      bake 12-15 minutes (until light brown).
    10. 10
      cool on wire rack for 20 minutes, serve warm with nutmeg whipped cream (if desired).
    11. 11
      Optional: Can make these ahead of time, freeze, and reheat on baking sheet at 300 for 20 minutes to serve.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on October 11, 2009

      55

      Made this recipe as written but without the nutmeg whipped cream! Instead I had a large batch of my own tapioca cream cheese pudding & topped these tasty gingerbread scones with that! Also used some of DARK brown sugar that I'd made up, so got a little extra hit of the molasses, which, for us, was great! Thanks for sharing this recipe! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gingerbread Scone

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 240.9
     
    Calories from Fat 63
    26%
    Total Fat 7.0 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 42.7 mg
    14%
    Sodium 230.7 mg
    9%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 12.9 g
    51%
    Protein 4.3 g
    8%

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