Molasses Ginger Scones Recipes

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.

MOLASSES GINGER SCONES

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.

SPICED MOLASSES SCONES

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.