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||
- 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
- In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
- In another bowl, mix the egg yolk, molasses, butter and milk.
- Gently combine the two mixtures, being careful not to over mix.
- Flatten dough into a 1 inch thick portion and cut into triangles or circles.
- Arrange on a parchment lined baking sheet 1 inch apart.
- Brush with the reserved egg white and sprinkle with sugar.
- Bake in a preheated 400 oven for 8-12 minutes.
- Remove while still slightly soft.
- For the glaze:
- Mix the sugar and milk until its creamy, and dip each cooled scone into it.
- Allow to dry on wax paper.
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