Gingerbread Scones

"From BH&G Holiday Cooking 1997 this recipe freezes well so you might consider making a double batch-one for now, one for later."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Annacia photo by Annacia
Ready In:
40mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
  • Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
  • Make a well in the center of the mixture.
  • Stir together egg yolk, molasses, and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry.
  • Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
  • Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet.
  • Brush with egg white and sprinkle with sugar.
  • Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.

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Reviews

  1. Cookies
    Just made these today and they turned out great! Nice with either a cup of coffee or tea.
     
  2. LaurietheLibrarian
    The scones were delicious and just right for a cold morning with coffee. I used White Whole Wheat Flour and they came out terrific.
     
  3. Lalaloula
    Mmm, these scones are so good! They rise perfectly, have a lovely flaky texture and the taste is super yummy! These bring back fond memories of holiday season with their gingery, cinnamon flavour. Yum! I too made half the recipe, which gave me 4 scones, that werent around for long here. ;) THANKS SO MUCH for sharing these gems with us, Julie! I enjoyed them a lot! Made and reviewed for the Aussie/NZ Swap September 09, Group Hakea.
     
  4. Annacia
    Excellent quality scones. The texture is marvelous with a crisp thin crust with a light crunch while the inside is light, moist and very tender. I made a half a recipe for 4 lovely scones and used a tsp of cinnamon and added 1/4 tsp of vanallin, 1/4 tsp of mace. Skipped the egg yolk and used just the white along with skim milk to trim the fat as much as possible. Outstanding. Made for Photo Tag.
     
  5. Sydney Mike
    Did as suggested & made a double batch, intending to freeze some, but then, as is my nature, I shared them with family & friends! Definitely have to make another double batch, & soon! I enjoy both scones AND gingerbread, but have never had the two as one, so to speak! THESE ARE EXTREMELY GOOD, & the recipe a definite KEEPER! Thanks for sharing! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]
     
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