Tuesday, November 10, 2009

Gingerbread Scones: Tea & Comfort

Gingerbread Scones

Adapted from A Taste of Home

Prep time: 20 minutes
Bake time: 15 minutes
Yield: 8 large scones or 12 smaller sized scones

2 cups all-purpose flour
3 tbps. brown sugar
2 tsps. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cold unsalted butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Penzey's Vanilla Sugar for Sprinkling

1. In a large bowl, combine the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in the butter until mixture is crumbly. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the crumb mixture just until moistened.
2. Turn dough onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 8-12 wedges. Separate wedges and place 1 inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with vanilla sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.


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