Sunday, June 9, 2013

Gingerbread Scones Recipe!

Makes 8 scones

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)


1 Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
2 Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
3 Make a well in the center of the mixture.
4 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.
5 Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
6 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.
7 Brush with egg white and sprinkle with sugar.
8 Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.


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