Gingerbread Scones Recipes

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-RAISIN SCONES

Steps:

• Preheat oven to 375°F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Place on prepared baking sheet.
• Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

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

Steps:

• Preheat oven to 375.
• If using a baking stone, place in oven now.
• Mix dry ingredients together.
• Add butter and blend using a pastry blender until the mixture looks like coarse crumbs (alternatively, do this step in a food processor).
• In a separate bowl, beat together milk, egg, molasses and vanilla.
• Add flour mixture and raisins to the milk mixture.
• Stir gently, just until dough forms.
• Form dough into a ball.
• On a lightly floured surface, pat dough into a 1 inch thick round.
• Cut into 8 wedges.
• Pour cinnamon sugar into a shallow bowl.
• Press tops of wedges into cinnamon sugar.
• Place wedges on baking stone or on a greased baking sheet.
• Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• NOTE: Scones in general do not rise much and will come out dense, but not hard. Do not expect them to have the same texture as muffins or biscuits.

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.