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.
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.
SPICED MOLASSES SCONES
These scones are light and fluffy despite the quite noticeable flavour of the molasses and the plethora of familiar fall spices. With a warming combination of cinnamon, nutmeg, ginger, allspice, and a touch of anise, Spiced Molasses Scones are sure to wake up your taste buds!
Provided by Lord Byron's Kitchen
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Prepare a baking sheet with a silicone baking mat or parchment paper.
- Starting with the dry ingredients first. In a large mixing bowl, sift and combine the flour, baking powder, baking soda, brown sugar, salt, and spices. Set aside.
- Next, separate the egg yolk from the white. Save the yolk for the last step before baking.
- In another bowl, whisk together the egg white, butter, sour cream, and molasses.
- Once completely mixed through, add the dry ingredients. Use a hand-held mixer to beat the dry ingredients in until just combined. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
- Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Sprinkle the top lightly with flour and push the dough into a round shape about 1 inch thick. Use a knife to cut the dough into 8 wedges. Transfer those to the baking sheet.
- Use a pastry brush to dust off any excess flour.
- Add one tablespoon of water to the egg yolk and whisk to combine. Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture.
- Sprinkle over about a half teaspoon of course sugar, if using.
- Bake for 15 minutes depending on your oven, until the top is just slightly golden in colour. Remove from oven and transfer to a wire cooling rack immediately.
Nutrition Facts : Calories 279 kcal, Carbohydrate 45 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 45 mg, Sodium 211 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
- In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
- Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
- Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
- Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with the remaining cream.
- Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
MOLASSES GINGER SCONES
These rich, gingery scones are delicious plain, but for a real treat, serve them with a bit of jam or lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 10 to 12
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
- Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
- Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
- Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
- Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.
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