Gingerbread Scones Recipe
Over the years I perfected the art of making this Gingerbread Scones which was taught to me by my elders. This Gingerbread Scones when served as Snack is sure to please your family members. You will fall head over heels in love with this easy and delectable Gingerbread Scones recipe as soon as you try it!
Ingredients
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1 beaten egg yolk
1/3 cup molasses
1/4 cup milk
1 slightly beaten egg white
Coarse sugar (optional)
1 recipe Nutmeg Whipped Cream (optional)
Directions
1 In a large mixing bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
2 In a small mixing bowl stir together the egg yolk, molasses, and milk. Add molasses mixture all at once to the dry mixture. Using a fork, stir until combined (mixture may seem dry).
3 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to a 7-inch circle. Using a knife, cut into 8 wedges. Arrange wedges on an ungreased baking sheet about
1 inch apart. Brush wedges with egg white. If desired, sprinkle wedges with coarse sugar.
4 Bake in a 400° oven for 12 to 15 minutes or until light brown. Transfer to a wire rack; cool for 20 minutes.
2 In a small mixing bowl stir together the egg yolk, molasses, and milk. Add molasses mixture all at once to the dry mixture. Using a fork, stir until combined (mixture may seem dry).
3 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to a 7-inch circle. Using a knife, cut into 8 wedges. Arrange wedges on an ungreased baking sheet about
1 inch apart. Brush wedges with egg white. If desired, sprinkle wedges with coarse sugar.
4 Bake in a 400° oven for 12 to 15 minutes or until light brown. Transfer to a wire rack; cool for 20 minutes.
