GINGERBREAD SCONES
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. -David Bostedt, Zephyrhills, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 269mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD SCONES
These gingerbread scones are great right out of the oven but they really are best the next day. We prefer ours fairly plain but feel free to add a glaze of your choice. Enjoy!
Provided by Bren
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 36.9 g, Cholesterol 30.8 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 7.4 g, Sodium 219.2 mg, Sugar 10.4 g
VANILLA-GLAZED GINGER SCONES
Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD SCONES
These are the easiest scones you'll ever make! They actually taste better if you make them the night before you serve them...the flavors are more developed. Serve with Nutmeg Whipped Cream.
Provided by the6-sranch
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
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
From BH&G Holiday Cooking 1997 this recipe freezes well so you might consider making a double batch-one for now, one for later.
Provided by Julie Bs Hive
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 239.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 39.9, Sodium 308.4, Carbohydrate 40.4, Fiber 0.9, Sugar 12.9, Protein 4.3
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