Gingerbread Scones Recipe
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a
with parchment paper.
In a large
bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Stir in the
lemon zest and dried cranberries, if using. In a separate bowl mix
together the buttermilk, molasses and vanilla and then add the buttermilk
mixture to the
flour mixture. Mix just until the dough comes together. Do not over mix the
Transfer to a lightly floured surface and
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 3 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture.
Sprinkle the tops of the scones with some rolled oats.
baking sheet inside another baking sheet to prevent the bottoms of the scones
from over browning.
for about 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Transfer to a wire rack to cool.
Mix together the glaze ingredients, adding more sugar or milk until you get the
desired consistency. It needs to be thin enough that it can be drizzled
over the tops of the cooled scones. With a spoon drizzle the glaze over
the tops of the scones and let dry.
1 3/4 cups (225 grams) all purpose
3/4 cup (60 grams) old fashioned rolled
1/3 cup (72 grams) light brown
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted
butter, cut into pieces
Zest of 1
1/3 cup (35 grams) dried
cranberries or cherries (optional)
1/2 cup (120 ml) buttermilk
2 1/2 tablespoons unsulphured molasses
1 teaspoon pure
1/2 cup (50 grams) sifted confectioners
(powdered or icing)
1 1/2 tablespoons pure
1 - 2 teaspoons
cream or milk