Gingerbread Scones

Scones go perfect with a nice cup of tea or coffee.  These scones are no exception.  They have the flavors of the holidays and are tender and flavorful.  They are like eating a delicious ginger snap cookie in scone form.

I made three changes to the recipe.  First the instructions state to cut in the butter.  I like to grate my butter and work it in with my hands.  I like to feel the mixture.  Also, the  aroma of the spices is delicious as you are working in the butter.  Second, I added 2 tablespoons more milk.  My dough wasn't coming together as it should- it was dry.  Just that little bit of milk cured the problem.   I liked the texture of this dough. It wasn't too sticky and this made it easy to work with.  Finally, instead of cutting the dough into 12 wedges, I only cut it in 8 wedges.

Once the dough was patted into a circle, you cut it into 8 wedges, brush with some egg white and sprinkle with coarse sugar, and bake.  These scones smelled wonderful as they were baking.    Remove from oven, cool and eat.

I enjoyed mine with a cup of Starbucks Blonde Roast Holiday blend I made in my Keurig.  A great way to start any day or just for some "me" time.

Gingerbread Scones
From "Taste of Home" Magazine


Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons Baking Powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/3 cup molasses
1/4 cup milk
1 egg, separated
Coarse sugar

Directions:
1. Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 (I did 8) wedges. Place wedges 1 in. apart on a greased baking sheet.
3. In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown. Serve warm.

Yield: 8 scones

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