Gingerbread Scones With Lemon Butter Food

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.

LEMON GINGER SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
• Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

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:

• 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:

• Preheat oven to 425 F and line a baking sheet with parchment paper.
• Stir together flour, brown sugar, gingerbread spice, baking powder and salt in a large bowl; cut in butter with a pastry blender until it's in small pea size pieces.
• Stir in cream and chopped crystallized ginger until mixture forms a soft dough.
• Knead about 3 or 4 times on lightly floured suface. Divide dough in half and roll or pat each half into a 3/4 inch thick circle. Cut each circle into 8 wedges.
• Place wedges on prepared baking sheet and bake 15 to 17 minutes or until lightly browned.

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• To prepare Scones: Preheat oven to 425°.
• Reserve 1 teaspoon of sugar.
• In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
• Cut in margarine until crumbly.
• In a small bowl, combine milk, currants, egg whites and molasses.
• Add to dry ingredients and mix just until moistened.
• Turn dough onto lightly floured surface; knead gently 5 to 10 times.
• Pat dough to 3/4-inch thickness.
• Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
• Place on ungreased cookie sheet.
• Sprinkle tops with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• Serve with Lemon Breakfast Cream.
• To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
• Cover and blend on high speed or process until smooth.
• Serve with warm scones.
• For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.

GINGERBREAD SCONES

Steps:

• Heat the oven to 425 degrees F.
• Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
• Mix dry ingredients in a large bowl.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
• Turn out dough onto a lightly floured surface and give 10-12 kneads.
• Cut dough in half.
• Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
• Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
• Bake about 10 minutes or until medium brown.
• Do not overbake.
• Cool loosely wrapped in a cloth on a wire rack.
• Makes 12 to 16 scones.

GINGERBREAD MUFFINS WITH LEMON GLAZE

Steps:

• For gingerbread muffins: Preheat oven to 350°F.
• Lightly butter 16 standard (1/3-cup) muffin cups.
• Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
• Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
• Add large eggs and beat to blend.
• Beat in light molasses.
• Add half of dry ingredients, beating until blended.
• Beat in remaining dry ingredients.
• Gradually add 1 1/3 cups cold water and beat until incorporated.
• Divide batter equally among 16 prepared muffin cups.
• Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool 10 minutes.
• Remove muffins from pan and place on rack over sheet of foil.
• For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
• Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
• Serve muffins warm with whipped cream, if desired, or at room temperature.