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Gingerbread Scones

Monday, December 12, 2016 21:14

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(Before It's News)

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Who does not love a scone? A delicious tiny bread, built just for one. Small indulgences meant to be enjoyed with a hot drink . . . and sometimes cream and jam. Not me! I adore scones! I can honestly say I have never met a scone that I didn't like!

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That is why when I saw these on the Land'O'Lakes site the other day I immediately wanted to go into the kitchen and bake them. Gingerbread Scones. Just the name is tempting! How much more festive could you get in a scone? The recipe is attributed to the Pioneer Woman.

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The dough was a lot wetter than I thought it would be. She mentioned in her recipe that the dough would be crumbly, but mine wasn't. It was quite wet, but I went with the flow and just used a well floured board. Perhaps it is the difference between British and American flour, I am not sure. If you don't want a wet dough, add the liquid ingredients gradually until you get a dough the consistency of what you are looking for.

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These smell heavenly when they are baking. Absolutely heavenly. I wanted to dive in right away. But you really need to wait until they are cooled, and then you need to glaze them with that scrumptious cream cheese glaze . . .

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And then you need to let that set before you dive in. Trust me. It will be well worth the wait. Mmmm . . . these are FABULOUS! Really delish! Tender and flakey and oh so filled with flavour!

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*Gingerbread Scones*

Makes 8

Printable Recipe

These are delicious! Tender and flakey and filled with lots of gingerbread flavour. Break out the teapot! These deserve to be enjoyed with a nice hot cuppa!

350g plain flour (2 1/2 cups all purpose flour)

3 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground all spice

1/2 tsp ground cloves

1/4 tsp each ground nutmeg and ground cardamom

1/2 tsp salt

1/2 tsp bicarbonate of soda (baking soda)

50g soft dark brown sugar (1/4 cup, packed)

125g of cold butter, cut into bits (1/2 cup)

180g white chocolate chips (1 cup)

120ml whole milk

1 large free range egg

1 tsp vanilla

60ml molasses (1/4 cup)

milk for brushing

demerara sugar for sprinkling (turbinado)

For the Glaze:

2 ounces cream cheese

130g icing sugar (1 cup powdered sugar)

1 1/2 tsp milk

few drops vanilla

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Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet which you have lined with baking paper.

Sift the flour, baking powder, ginger, cinnamon, allspice, cloves, nutmeg, cardamon, salt and soda into a bowl. Whisk in the brown sugar. drop in the butter and rub it into the mixture with your fingertips until the mixture resembles fine bread crumbs. Stir in the chocolate chips. Whisk together the milk, egg, vanilla and molasses. Add all at once to the dry ingredients and stir together quickly to make a soft dough. It may be a bit sticky. That's okay. If by some chance it is too dry, you can add a touch more milk. Tip out onto a lightly floured board and pat and shape into an 8 inch round circle. Cut into quarters with a sharp knife and then cut each quarter in two again to give you eight wedges. Place on the baking sheet, leaving plenty of space in between for spreading. Brush the tops lightly with milk and sprinkle with the demerara sugar.

Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set. Remove from the oven and allow to cool completely.

Whisk together the drizzle ingredients until smooth. Drizzle decoratively over the top of the scones. Allow the drizzle to set before serving. These will keep in an airtight container for several days.