Festive Gingerbread Scones Food

GINGERBREAD SCONES

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.

GINGERBREAD SCONES

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.

GINGERBREAD SCONES

Steps:

• In a large bowl, combine the first nine ingredients.
• Cut in butter with pastry cutter until mixture resembles coarse crumbs.
• Make a well in the center.
• In a small mixing bowl, stir together egg yolk, molasses and milk.
• Add all at once to the center of flour mixture.
• Stir with fork until combined (mixture may seem dry.).
• Knead dough on a lightly floured surface for 10-12 strokes or until nearly smooth.
• Pat dough into a circle; cut into 8 wedges.
• Sprinkle with sugar and a little nutmeg.
• Bake on an ungreased baking sheet at 400 degrees for 12-15 minutes.
• Cool on a wire rack for 20 minutes before serving.

GINGERBREAD SCONES

Steps:

• Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
• Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
• Make a well in the center of the mixture.
• Stir together egg yolk, molasses, and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry.
• Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
• Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet.
• Brush with egg white and sprinkle with sugar.
• Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.

GINGERBREAD SCONES

Steps:

• Preheat oven to 375°; lightly butter a 10-inch diameter circle in the center of a baking sheet.
• In a bowl, stir the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• Cut the butter into ½ inch cubes and distribute them over the flour mixture.
• With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• In another bowl, stir the egg, molasses, milk, and vanilla together; add the egg mixture to the flour mixture; stir to combine (the dough will be sticky).
• Stir in the raisins.
• With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
• With a serrated knife, cut into 8 wedges.
• Bake 20-25 minutes or until a cake tester comes out clean.
• Remove baking sheet to a wire rack to cook for 5 minutes; using a spatula, transfer the scones to the wire rack to cool; recut into wedges; serve warm.