Easy Gingerbread Scones2014-06-27
- Yield : 12
- Servings : 12
- Prep Time : 15m
- Cook Time : 12m
- Ready In : 30m
This information is per serving.
Calories from Fat70
Serving Size:1 scone (40g)
Scones are similar to biscuits. Unlike savory biscuits, Scones are slightly sweet to sweet by the addition of sugar, other sweetener or fruit.
These Gingerbread scones are moist and tender like gingerbread cake but take a fraction of the time to prepare and bake.
Scones are perfect with coffee, tea, or milk.
Scones should be eaten warm, unlike cold scones available at coffee shops and bakers.
You can froze scones, and reheated in your oven or microwave oven.
Cut prep time by half or more using a food processor to quickly mix and kneed the dough. It only takes a few seconds of processing for perfect scones. Like biscuits, over mixing and kneaded builds gluten and toughens the scones.
- 2 cups (260 g) all-purpose flour (unbleached preferred)
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1.5 ml) baking soda
- 1 teaspoon (5 ml) ground ginger
- 1 teaspoon (5 ml) ground cinnamon
- 4 oz. (115 g) cold unsalted butter, cut into 1/4-inch cubes
- 1/3 cup (80 ml) molasses
- 1/3 cup (80 ml) 2% or whole milk
Method of Preparation
Preheat oven to 425°F (220°C). Line a 12x18 baking sheet with parchment paper if desired.
In a medium bowl, combine flour, baking powder, baking soda, ginger and cinnamon using a fork or whisk or pulse ingredients in a food processor until combined.
Cut butter into flour using a pastry blender or two knives or pulse in a food processor until dry ingredients is crumbly with small pieces of butter.
Combine molasses and milk and add to dry ingredients. Stir until moistened or pulse food processor until dough begins to form a ball. Do not over process. When making dough by hand, turn dough out onto a lightly floured surface and knead 4 or 5 times. Do not over knead.
Divide dough in half and form each half into a ball. Transfer to baking sheet and use your fingers to press each ball into a 5 to 6 inch circle. Use a sharp knife or pastry scrapper to cut each circle into 6 wedges. Do not separate wedges.
Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes and serve warm.