Spicy Gingerbread 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.

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.

SPICY GINGERBREAD SCONES

Steps:

• In a large bowl, stir together first 8 ingredients.
• Using a pastry blender, cut in butter till mixture resembles coarse crumbs and make a well in the center.
• In a small bowl, stir together egg yolk, molasses and milk.
• Add to center of flour mixture and combine with a fork, mix well.
• Mixture will be dry in texture.
• Turn dough onto lighlty floured surface.
• Quickly knead dough for 10-12 strokes or till nearly smooth.
• Pat into a 7" circle and cut in 8 wedges.
• Arrange wedges one inch apart on ungreased sheet.
• Brush with egg white and sprinkle with sugar.
• Bake 400 for 12-15 minutes till light brown.
• Best when served 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:

• 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.

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.