I love gingerbread. Any kind of gingerbread, really. Crisp, chewy, soft. I use a lot of ginger in my cooking—this flavor is so warm and comforting to me. It was a snowy day, just at the tail end of the Christmas holidays so I thought these Gingerbread Scones would be a nice way to start the day. Reverend David Bostedt of Zephyrhills, Florida brings us today’s bake.
Gingerbread Scones
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup cold butter
1/3 cup molasses
¼ cup milk
1 egg, separated
Sugar
1. In a large bowl, combine the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in the butter until mixture is crumbly.
2. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the crumb mixture just until moistened.
3. Turn dough onto a floured surface; knead gently 6-8 times. Pat into an 8” circle; cut into 12 wedges. Separate wedges and place 1” apart on a greased baking sheet.
4. Beat egg white until frothy; brush over scones. Sprinkle with sugar.
5. Bake at 400F for 12-15 minutes or until golden brown. Remove from pan to wire rack. Sserve warm.
One tip for you: I put my butter through a cheese grater which helps to mix it into a scone (or biscuit) dough without having to get your hands in the bowl which will warm up the butter. Everything went together very nicely but the dough was very dry and crumbly, even after adding the molasses mixture.
I patted the dough into a perfect 8” circle but I only cut it into 8 scones; it just seemed like 12 would have made each scone too small. I was so surprised when the scones did not rise … like, at all! I baked them for 13 minutes and 30 seconds and they were very, very dark on the bottom. And, because they didn’t rise, they’re like giant gingerbread cookies.
The flavor was very nice; the warm spices and molasses felt like Christmas. But, these did not turn into fluffy scones. I wonder what I did wrong here …
What does Norma say about the Gingerbread Scones? The first slight disappointment on our hit parade of recipes! The scones had a really nice gingery flavour but didn’t rise at all and the bottoms got very dark very quickly in the oven. We clucked over the recipe for a long time trying to figure it out, but couldn’t really see where it might have gone wrong. If any of the extended Kitchen Chicken flock try this recipe and have a better result please let us know!!
TEMPTATION LEVEL out of 10: Sadly for this batch, 6 out of 10 (and that was mostly for the delicious gingery flavor).
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