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Gingerbread Scones

posted in Food & Drink > Recipes
12/13/2016
  • 2 cups (240g) all-purpose flour
    1/3 cup (75g) dark brown sugar
    3 teaspoons baking powder
    1 tablespoon ground ginger
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/3 cup (75g) cold unsalted butter
    3 tablespoons molasses
    1/4 cup (60ml)  milk plus more
    1 egg, separated
    1 cup (115g) powdered sugar
    2 tablespoons cream or milk

  • Preheat oven to 400F.

    Combine the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon in a large bowl. Cut the butter into the flour mixture until crumbly using a pastry blender or the tines of a fork. In a small bowl, combine the molasses, milk and egg yolk until smooth stir into the crumb mixture until a thick dry dough forms. Add additional milk a little at a time until the dough is still thick but not as dry and easily knead-able. Turn dough onto a floured surface knead briefly. Pat into an 8-inch circle and cut into 4 wedges. Stack the wedges and flatten them down again into an 8-inch circle. Cut into 8 wedges.

    Separate wedges and place on a parchment-lined baking sheet. Beat egg white with 1 tablespoon water and brush on top of scones. Bake for 15-18 minutes, or until the scones are well-browned on top. Transfer to a wire rack and allow them to cool. Combine the powdered sugar and cream or milk. Transfer to a zip-top bag with the corner snipped, or to a disposable piping bag. Drizzle glaze over cooled scones. Let stand until the glaze is set, about 1 hour.

    Package scones in a festive holiday tin for gift-giving.

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