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
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
VANILLA-GLAZED GINGER SCONES
Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
MOLASSES GINGER SCONES
These rich, gingery scones are delicious plain, but for a real treat, serve them with a bit of jam or lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 10 to 12
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
- Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
- Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
- Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
- Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
- In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
- Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
- Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
- Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with the remaining cream.
- Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
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