Spicy Gingerbread Scones Recipes

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GINGERBREAD SCONES



Gingerbread Scones image

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

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
1 egg white, slightly beaten
sugar, for topping
pearl sugar (optional) or coarse white sugar (optional)

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

GINGERBREAD SCONES



Gingerbread Scones image

Make and share this Gingerbread Scones recipe from Food.com.

Provided by Debbwl

Categories     Scones

Time 31m

Yield 16 scones

Number Of Ingredients 8

3 cups flour
1/4 cup brown sugar
4 teaspoons gingerbread seasoning
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold and cubed
1 cup whipping cream
1/4 cup crystallized ginger, finely chopped

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.

Nutrition Facts : Calories 201, Fat 11.5, SaturatedFat 7.1, Cholesterol 35.6, Sodium 198.5, Carbohydrate 21.9, Fiber 0.6, Sugar 3.4, Protein 2.8

GINGERBREAD SCONES



Gingerbread Scones image

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

2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
sugar, for sprinkling
nutmeg, for sprinkling

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



Gingerbread Scones image

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

2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup cold butter
½ cup skim milk
¼ cup fancy molasses
½ tablespoon raw sugar

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

GINGERBREAD SCONES



Gingerbread Scones image

From Biscuits and Scones by Elizabeth Alston. I haven't tried these yet but I love gingerbread and these sound good.

Provided by lazyme

Categories     Scones

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1/3 cup milk
1/3 cup light molasses
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
7 tablespoons unsalted butter, cold, cut into pieces

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.

Nutrition Facts : Calories 168.3, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.8, Sodium 95, Carbohydrate 23.7, Fiber 0.7, Sugar 5.3, Protein 2.5

GINGERBREAD SCONES



Gingerbread Scones image

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

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/3 cup molasses
1/4 cup 2% milk
1 large egg, separated, room temperature
Coarse sugar

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.

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