Gingerbread Scones - easy, yummy, fast!
Some people are addicted to salty snacks - nuts, chips, pretzels.
Not me. I'm a sweets person. Not candy - I can pretty much take it or leave it. It's baked goods that call to me: cakes, cookies, brownies. I'm drawn to them like a moth to a flame.
Unfortunately - most commercially-available baked treats aren't very good and are chock-full of nasty things I don't really want to eat, like preservatives.
So I learned to bake. Among my very favorite things to bake are Scones, because they're easy, don't require heavy machinery, and fast. So if I'm in the mood for a treat I can have a freshly-baked snack on my plate in less than an hour.
Gingerbread Scones are at the top of my list. They just smell and taste like the holidays anytime and are perfect for breakfast, snacks, or even dessert (with a scoop of ice cream and a dollop of whipped cream).
Cook Time
Prep Time: 15
Total Time: 45
Serves: 8
Ingredients
- 2 cups all-purpose flour
- 1/3 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, chilled
- 1 large egg
- 3 tablespoons molasses
- 3 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Cover a baking sheet with parchment paper (or butter a 10-inch circle in the center)
- In a Large Bowl, combine the dry ingredients: flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
- Cut the butter into small cubes and distribute over the flour mixture.
- With a pastry blender, combine the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, combine the liquid ingredients: egg, molasses, milk, and vanilla.
- Add the egg mixture to the flour mixture and stir. Dough will be heavy and sticky.
- With lightly-floured hands, pat the dough into an 8-inch circle in the center of the baking sheet. Cut into 8 wedges with a serrated knife.
- Bake 20 to 25 minutes until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes.
- Recut if necessary.
We think they're yummy - what do you think?
© 2013 Hope
