Nothing is more inviting than the smell of freshly baked gingerbread cookies during the holiday season. With this delicious recipe you can leave the cookies to the kids and indulge in these spicy gingerbread scones. In case you haven’t noticed my family loves scones. One of my favorite things about scones is that they freeze beautifully, so you can always have warm from the oven scones even on your busiest mornings. These moist scones feature the festive gingerbread flavor topped with a delicious orange glaze. They would be the perfect addition to your Christmas breakfast.
One Year Ago: Chocolate Turtle Cookies
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon cloves
- 1/8 nutmeg
- 1/4 cup cold butter, cut into 1/4-inch cubes
- 1/3 cup molasses
- 1/3 cup plus 1 tablespoon heavy cream, divided
- 1 egg
- 1 tablespoon turbinado sugar
- 1 tablespoon orange juice
- 1/2 teaspoon orange zest
- 3/4 cup confectioners’ sugar, sifted
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Place flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
- Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
- In a small bowl, combine the molasses, ⅓ cup heavy cream and egg until smooth. Stir into the flour mixture just until moistened. Knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
- Place wedges on the prepared baking sheet. Brush the scones with remaining 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar.
- Bake in preheated oven 12 to 15 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
- While the scones are cooling, make orange glaze. Combine 1 tablespoon orange juice, orange zest and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.
Yields: 8 scones
Prep Time: 20 minutes
Bake Time: 15 minutes
Source: adapted from Allrecipes