Spiced Gingerbread Scones
These delightful Spiced Gingerbread Scones bring the warm flavors of gingerbread to your breakfast or tea time table. Rich with the cozy spices of ginger, cinnamon, and molasses, each scone is a tender, flaky treat that's perfect for the holiday season. This recipe, adapted from the BH&G Holiday Cooking 1997 edition, is not only easy to make but also freezes beautifully, allowing you to enjoy fresh scones any time. Consider making a double batch: serve one now and save another for an impromptu brunch with friends or family.
8
Servings
150
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
brown sugar
3 tablespoons (packed)
baking powder
2 teaspoons
ground ginger
1 teaspoon
baking soda
1 teaspoon
ground cinnamon
1/2 teaspoon
butter or margarine
1/4 cup (cold and cubed)
egg yolk
1 (beaten)
molasses
1/3 cup
milk
1/4 cup
egg white
1 (slightly beaten)
sugar
for topping
pearl sugar or coarse white sugar
optional
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the sifted all-purpose flour, packed brown sugar, baking powder, ground ginger, baking soda, ground cinnamon, and 1/2 teaspoon of salt. Stir until well mixed.
3
Using a pastry blender or your fingertips, cut the cold butter or margarine into the flour mixture until it resembles coarse crumbs.
4
Create a well in the center of the dry ingredients. In a separate small bowl, whisk together the beaten egg yolk, molasses, and milk until smooth.
5
Pour the wet mixture into the well in the dry ingredients all at once. Mix with a fork until just combined; the dough may appear slightly dry but should come together.
6
Transfer the dough to a lightly floured surface and knead gently for 10-12 strokes or until it is nearly smooth. Be careful not to over-knead.
7
Shape the dough into a 7-inch circle, then cut it into 8 wedges using a sharp knife or bench scraper. Place the wedges on the prepared baking sheet, spacing them about 1 inch apart.
8
Brush the tops of the scones with the slightly beaten egg white and sprinkle with sugar, adding pearl or coarse sugar if desired for an extra crunch.
9
Bake in the preheated oven for 12-15 minutes or until the scones are light brown and a toothpick inserted in the center comes out clean.
10
Allow the scones to cool slightly on a wire rack before serving warm. Enjoy with butter or your favorite spread!
Nutrition Information
6
Fat
22
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Gingerbread Scones?
They are tender, flaky scones rich with the flavors of ginger, cinnamon, and molasses, perfect for holiday breakfasts or tea time.
What is the source of this recipe?
This recipe is adapted from the Better Homes & Gardens (BH&G) Holiday Cooking 1997 edition.
How many scones does this recipe yield?
This recipe makes 8 scones.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How long do the scones need to bake?
Bake the scones for 12 to 15 minutes.
Can I freeze these scones?
Yes, these scones freeze beautifully, making them great for planning ahead.
What type of flour should I use?
The recipe calls for 2 cups of sifted all-purpose flour.
What spices provide the gingerbread flavor?
The flavor comes from ground ginger, ground cinnamon, and molasses.
How much butter or margarine is required?
You will need 1/4 cup of cold, cubed butter or margarine.
What is the secret to the flaky texture?
Cutting the cold butter into the flour mixture until it resembles coarse crumbs ensures a flaky texture.
Do I use the whole egg in the dough?
No, you use the beaten egg yolk for the dough and the slightly beaten egg white for brushing on top.
How much molasses is included in the recipe?
The recipe requires 1/3 cup of molasses.
How should the dough be shaped before cutting?
The dough should be patted into a 7-inch circle.
How many times should the dough be kneaded?
Gently knead the dough for 10 to 12 strokes or until it is nearly smooth.
What should I sprinkle on top of the scones?
Brush with egg white and sprinkle with regular sugar, or use pearl or coarse sugar for extra crunch.
How do I know when the scones are finished baking?
They are done when they are light brown and a toothpick inserted in the center comes out clean.
How many calories are in one scone?
Each scone contains approximately 150 calories.
What is the fat content per serving?
There are 6 grams of fat per scone.
What is the carbohydrate content per serving?
Each scone has 22 grams of carbohydrates.
How much protein is in a scone?
There are 2 grams of protein per serving.
What should I use to line the baking sheet?
Use parchment paper to line the baking sheet for easy removal.
Can I use a bench scraper for this recipe?
Yes, a bench scraper or a sharp knife can be used to cut the dough into 8 wedges.
How far apart should I place the scones on the pan?
Space the wedges about 1 inch apart on the prepared baking sheet.
What serving suggestions are recommended?
Serve them warm with butter or your favorite breakfast spread.
Does the recipe use baking powder or baking soda?
The recipe uses both: 2 teaspoons of baking powder and 1 teaspoon of baking soda.
How much salt is in the dough?
The recipe includes 1/2 teaspoon of salt.
Should the brown sugar be packed?
Yes, use 3 tablespoons of packed brown sugar.
Is milk required for this recipe?
Yes, the recipe requires 1/4 cup of milk.
What should I do if the dough looks slightly dry?
Continue mixing with a fork; the dough may appear dry initially but should come together after kneading.
What tools are needed to incorporate the butter?
You can use a pastry blender or your fingertips to cut the butter into the flour.