Last week I tried out this gingerbread scone recipe. They turned out so well I couldn't stop eating them! It tastes just like a gingerbread cookie but not as sweet and more bready. I think the scones are good plain but feel free to spread butter on them. Keep in mind that it is quite a messy clean-up! :)
Gingerbread Scones
Prep: approx. 20 min. Bake: 15 min. Yield: 1 doz.
2 c. flour (I used about half wheat flour)
3 Tab. brown sugar
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. cold butter
1/3 c. molasses (I didn't have enough so I added some syrup)
1/4 c. milk
1 egg, separated
Sugar
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. (If you're using wheat flour, you may need to add a little more milk.)
2. Turn dough onto floured surface; knead gently 6-8 times. Pat into 8-in. circle; cut into 12 wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 degrees for 12-15 min. or until golden brown. Remove from pan to a wire rack. Serve warm.
Taken from The Taste of Home Baking Book
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