Gingerbread Scones
- Ready In:
- 35mins
- Ingredients:
- 19
- Yields:
-
6 scones
- Serves:
- 6
ingredients
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup old fashioned oats
- 1⁄3 cup light brown sugar
- 2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄8 ground cloves
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup butter, cut into pieces (unsalted)
- zest of one lemon
- 1⁄3 cup dried cranberries
- 1⁄2 cup buttermilk
- 2 1⁄2 tablespoons unsulphured molasses
- 1 teaspoon pure vanilla extract
-
GLAZE
- 1⁄2 cup sifted confectioners' sugar
- 1 1⁄2 tablespoons pure maple syrup
- 1⁄2 teaspoon unsulphured molasses
- 1 -2 teaspoon milk
directions
- pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- in large mixer bowl whisk together flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda. Using a fork or pastry cutter, cut the butter into the flour until looks like crumbles. Stir in cranberries and lemon zest.
- in seperate bowl combine buttermilk, molasses and vanilla.
- set bowl with flour mixture onto a mixer with a dough hook attachment. et mixture at a low speed and slowly add the buttermilk mixture to flour mixture. Mix until just combined and ball begins to form.
- transfer dough to a lightly floured surface. Knead dough gently about four or five times and form into a large ball.
- push the dough down and form into a large circle, about 7 inches wide and 1 1/2 inches thick. Cut the circle in half and cut each half into 3 even slices.
- place baking sheet into another baking sheet to keep the scones bottoms from over browning. Bake for 20 min until golden brown and a toothpick inserted comes out clean. Transfer to cooling rack when done.
- To glaze: combine all glaze ingredients, adding more sugar or milk until desired consistency. With a spoon, drizzle over cooled scones and let dry.
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