GINGERBREAD SCONES (GIFT BAG)
A wonderful treat to give at Christmas. I made this to go in my gingerbread gift bag for all the teachers, along with Gingerbread caramel corn recipe #118625, Gingerbread Truffles recipe #139735, and Crockpot Apple Butter recipe #93886.
Provided by Pamela
Categories Scones
Time 27m
Yield 18 scones
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
- For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
- Recipe Directions: Pour gingerbread mix from gift bag or container into a medium bowl.
- Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened. Turn dough out onto lightly floured surface.
- Quickly knead dough by folding and pressing it gently for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges. Plae wedges 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with coarse or granulated sugar. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 6 scones.
- Make-Ahead Tip: Prepare Gingerbread Scones as directed through step 1. Store in an airtight container up to 6 weeks at room temperature or in a freezer container up to 6 months in the frezer. (Or prepare scones as directed through step 3. Cool completely. Place in self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container. Seal, label, and freeze up to 3 months.).
- To serve, using 1-3/4 cups of dry mixture for each recipe, prepare scones as directed in step 3. (Or thaw frozen scones in freezer bags or containers at room temperature.).
Nutrition Facts : Calories 195.3, Fat 8.8, SaturatedFat 2.2, Sodium 206.2, Carbohydrate 26.5, Fiber 0.8, Sugar 6, Protein 2.7
GINGERBREAD SCONES
These gingerbread scones are great right out of the oven but they really are best the next day. We prefer ours fairly plain but feel free to add a glaze of your choice. Enjoy!
Provided by Bren
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
- Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
- Bake in the preheated oven until golden brown, 17 to 20 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 36.9 g, Cholesterol 30.8 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 7.4 g, Sodium 219.2 mg, Sugar 10.4 g
GINGERBREAD SCONES
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. -David Bostedt, Zephyrhills, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 269mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER
Steps:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment.
- For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
- For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
- Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.
GIFT JAR GINGERBREAD SCONE MIX
This is a nice homemade gift mix. Makes a great afternoon project for kids; mixing the dry ingredients and packing the jars, then making and decorating the gift tags. Enlist the assistance of your favorite word processing software and set up the ingredient list and instructions on plain paper, getting about 3 or 4 sets on one sheet depending on the font and typeface size you select. Print and cut out the tags. This leaves the back of the tags free to be decorated before they're tied onto the jars. Alternatively, cut out a piece of pretty paper that is slightly smaller than your tag, line it up with the top of your tag, centered and punch a hole through both pieces of paper before tying the tag on... it's an easy way to pretty up the tag if you don't have little artists willing to decorate the plain paper tags! Recipe is easily doubled, tripled, quadrupled... adjust servings to fit your gift list! Cooking time is for the finished product. No cooking is involved in making the mix.
Provided by rsarahl
Categories Scones
Time 22m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Prepare the dry mix by combining the flour, sugar, baking powder and spices in a bowl.
- Cut in the shortening with a pastry blender or 2 knives until the mixture looks like coarse crumbs.
- Place the dry mix into a small jar.
- A single batch yields about 1 1/2 cups of dry mix, so pick an appropriately sized jar.
- Prepare a tag that lists the following ingredients: 1 jar (1 1/2 cups) gingerbread scone mix, then list the wet mix ingredients as noted in the ingredients section.
- Include the following instructions on the tag and attach to your gift jar: In a medium bowl, empty the contents jar of gingerbread scone mix.
- In a separate bowl, combine 2 Tbsp milk, 1 Tbsp molasses and 1 beaten egg.
- Add the wet mix to the dry mix and stir to combine.
- Turn dough out onto a lightly floured board and knead until the dough is smooth.
- Roll the dough into a 6 inch circle and cut it into 4 wedges.
- Place wedges on an ungreased baking sheet.
- Brush tops with luke warm water and sprinkle with coarse sugar if desired.
- Bake for 10-12 minutes in a preheated 400 degree oven until scones are slightly browned on top.
- Remove from oven and cool on a baking rack.
- Serve.
- Notes: Gift jars can be stored for up to 6 weeks at room temp or up to 6 months if frozen.
Nutrition Facts : Calories 1233.2, Fat 73.7, SaturatedFat 18.9, Cholesterol 143.8, Sodium 1637.2, Carbohydrate 129.3, Fiber 3.6, Sugar 43.4, Protein 15.8
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