Total Steps
6
Ingredients
18
Tools Needed
8
Ingredients
- teaspoon Vanilla
- teaspoon Ground nutmeg
- teaspoon Finely shredded orange peel
- 1 tablespoon Sugar
- cup Whipping cream
- Coarse sugar(optional)
- 1 Slightly beaten egg white
- cup Milk
- cup Molasses
- 1 Beaten egg yolk
- cup Butter
- teaspoon Ground cinnamon
- teaspoon Salt
- teaspoon Baking soda
- 1 teaspoon Ground ginger
- 2 teaspoon Baking powder
- 3 tablespoon Brown sugar
- 2 cup Flour
Instructions
Step 1
For the scones:In a large <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, combine the flour, <a href="/technique/D434P8MH/brown">brown</a> sugar, <a href="/technique/HF7TLMS7/baking-powder">baking powder</a>, <a href="/technique/5YGQYH5K/ground">ground</a> ginger, <a href="/technique/RNT367Z2/baking">baking</a> soda, <a href="/technique/DPSVTKVY/salt">salt</a> and cinnamon. Using a pastry cutter, <a href="/technique/XZBDDD5G/cut">cut</a> in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, <a href="/technique/DRM2WPZ4/stir">stir</a> together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, <a href="/technique/DRM2WPZ4/stir">stir</a> until combined (mixture may seem dry).
Step 2
<a href="/technique/B52FHCF2/turn">Turn</a> dough onto a lightly floured surface. Quicly <a href="/technique/FZZDJ42W/knead">knead</a> dough for 10-12 strokes or until nearly smooth. Pat of lightly <a href="/technique/LTNN8R88/roll">roll</a> dough into a 7" circle. <a href="/technique/XZBDDD5G/cut">Cut</a> into 8 wedges. Arrange wedges on an ungreased <a href="/technique/RNT367Z2/baking">baking</a> sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired.
Step 3
<a href="/technique/RNT367Z2/bake">Bake</a> at 400F for 12-15 minutes or till lightly <a href="/technique/D434P8MH/brown">brown.</a> <a href="/technique/GZFHJC5K/cool">Cool</a> scones on a wire rack for 20 minutes. <a href="/technique/Y6MVNCHX/serve">Serve</a> <a href="/technique/FVYNJCCW/warm">warm</a> with Nutmeg <a href="/technique/TCTHBPYH/whipped">Whipped</a> <a href="/technique/R3P5MM3Z/cream">Cream</a> if desired.
Step 4
To <a href="/technique/YCPJKCW5/freeze">freeze:</a> <a href="/technique/GZFHJC5K/cool">Cool</a> scones completely and <a href="/technique/X75YQJ6B/wrap">wrap</a> tightly in foil; place in freezer bags. <a href="/technique/YCPJKCW5/freeze">Freeze</a> for up to 3 months. Place <a href="/technique/YCPJKCW5/frozen">frozen</a>, foil-wrapped scones in a 300F oven and <a href="/technique/XZFHRHHF/heat">heat</a> for 15-20 minutes or until <a href="/technique/FVYNJCCW/warm">warm</a> (10-15 minutes if thawed).
Step 5
For the Nutmeg <a href="/technique/TCTHBPYH/whipped">Whipped</a> Cream:In a <a href="/technique/FK6MC4B6/chilled">chilled</a> small mixer bowl, combine all of the ingredients. <a href="/technique/3CYMY2D7/beat">Beat</a> with <a href="/technique/FK6MC4B6/chilled">chilled</a> beaters of an electric mixer on medium speed until soft peaks form. <a href="/technique/Y6MVNCHX/serve">Serve</a> immediately or cover and <a href="/technique/FK6MC4B6/chill">chill</a> until needed, up to 2 hours.
Step 6
Makes 1 cup.