Gingerbread Scones
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2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup heavy whipping cream
1/3 cup molasses
1/2 cup dried currants
1/2 cup Gingerbread butter
If you don't have Gingerbread butter, then add these 4 items.
1/2 cup cold butter
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Lemon Butter
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1/4 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger
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1) Preheat oven at 425F.
2) In a large mixing bowl, add all scone ingredients except cream and molasses. Mix well. Mixture should resemble breadcrumbs.
3) Whisk in cream and molasses in a separate bowl. The stir in crumb mixture. Mix well and then add in currants.
4) Place dough on a floured surface. Knead about 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
5) Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
6) While scones are baking, prepare lemon butter. In a small bowl, beat butter, confectioner's sugar, lemon juice and peel till it's mixed well. Serve with warm scones.
| Yield: | 16 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 10 mins | |||
| Ready In: | 0 hr 10 mins | |||
| Category: | Breads | |||
| Main Ingredient: | Flour | |||
| Cooking Method: | Baking |
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| Occasion: | Christmas | |||
| Recipe Tags: | holiday | gingerbread | Thanksgiving | christmas |