Gingerbread Scones
By: Anonymous
Published: Friday, February 12, 2010 - 3:06am

Ingredients




2 cups Flour
3 tablespoons Brown sugar
2 teaspoons Baking powder
1 teaspoon Ground ginger
teaspoon Baking soda
teaspoon Salt
teaspoon Ground cinnamon
cup Butter
1 Beaten egg yolk
cup Molasses
cup Milk
1 Slightly beaten egg white
Coarse sugar (optional)
1 Recipe Nutmeg 
cup Whipping cream
1 tablespoon Sugar
teaspoon Finely shredded orange peel
teaspoon Vanilla
teaspoon Ground nutmeg





Preparation

1 For the scones:In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). 2 Turn dough onto a lightly floured surface. Quicly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. 3 Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. 4 To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). 5 For the Nutmeg Whipped Cream:In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. 6 Makes 1 cup. 


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Preparation

 1  For the scones:In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry).  2  Turn dough onto a lightly floured surface. Quicly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired.  3  Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired.  4  To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed).  5  For the Nutmeg Whipped Cream:In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours.  6  Makes 1 cup.