Gingerbread Scones

These are fabulous... great for those cold winter months!!! Recipe from the noshery

• Ready In: 35 mins
• Serves: 6
• Yields: 6 scones

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

1. pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. 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.
3. in seperate bowl combine buttermilk, molasses and vanilla.
4. 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.
5. transfer dough to a lightly floured surface. Knead dough gently about four or five times and form into a large ball.
6. 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.
7. 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.
8. To glaze: combine all glaze ingredients, adding more sugar or milk until desired consistency. With a spoon, drizzle over cooled scones and let dry.