glazed gingerbread scones- spicy pillows of fragrant bliss

This is a re-visited post, I did this once before in the early days of this blog… you can see it here: gingerbread scones complete with crappy photographs.

Now, the new, improved version has a printable recipe. Because you;re going to want to make these.

[wprm-recipe-jumpI know.. these are more muffin shaped than scone shaped. I used a small circular cutter… mainly because I was making these for my moms group, and if I cut triangles, I’d have to make another batch. I know, laaaa-zeeee. But, hey! It’s portion control! 😉

Thinking back to last time that I made these, my kitchen seemed a lot darker. Maybe that kitchen paint job did something to brighten things up….

I dipped these babies in a milk and confectioners sugar glaze….

I should have taken a few more production photos, huh? Like, raw dough… and molasses pouring. Man, I was a slacker, huh?! I’ll make it up to you guys.

glazed gingerbread scones
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • 2 cups flour
  • 4 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger powder
  • 1/4 teaspoon nutmeg
  • 1/4 cup softened butter
  • 1 egg yolk (reserve white)
  • 1/3 cup molasses
  • 1/4 cup milk
  • For the glaze:
  • 2 cups powdered sugar
  • 2 teaspoons milk or cream
Instructions
  1. In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
  2. In another bowl, mix the egg yolk, molasses, butter and milk.
  3. Gently combine the two mixtures, being careful not to over mix.
  4. Flatten dough into a 1 inch thick portion and cut into triangles or circles.
  5. Arrange on a parchment lined baking sheet 1 inch apart.
  6. Brush with the reserved egg white and sprinkle with sugar.
  7. Bake in a preheated 400 oven for 8-12 minutes.
  8. Remove while still slightly soft.
  9. For the glaze:
  10. Mix the sugar and milk until its creamy, and dip each cooled scone into it.
  11. Allow to dry on wax paper.