Gingerbread Scones
Cozy spices warm up these perfectly simple gingerbread scones - the perfect treat to go with your morning coffee or tea.
- Cook Time: 18 minutes
- Total Time: 18 minutes
- Yield: 16 scones* 1x
Ingredients
Scale
- 12 3/4 ounces (3 cups, spoon and level) all-purpose flour
- 6 3/8 ounces (1 1/2 cups, spoon and level) whole wheat pastry flour
- 5 5/8 ounces (3/4 cup packed) dark brown sugar
- 2 tablespoons baking powder
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 3/4 teaspoon all spice
- 1 teaspoon salt
- 5 ounces (10 tablespoons) unsalted butter, frozen and cubed
- 6 1/4 ounces (3/4 cup) heavy cream, plus extra for brushing
- 6 ounces (1/2 cup) molasses (not blackstrap)
- 1 tablespoon vanilla extract
- cinnamon-sugar, for sprinkling
- sparkling sugar, for sprinkling
Instructions
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, ginger, cinnamon, all spice, and salt. Cut in butter with a pastry cutter until all pieces are small.
- In a separate bowl, whisk the cream, molasses, and vanilla extract together well. Pour into the dry ingredients and fold in with a spatula until the liquid is absorbed; the dough will still be very shaggy. Use your hands to knead just until you can clump the entire mixture into a single ball of dough. This will take some time so be patient, but if necessary, you can add more cream about 1 teaspoon at a time to bring the dough together.
- Divide dough in half and flatten each half into a round disc about 3/4"-1" thick on one of the prepared baking sheets. Freeze for 1 hour.*
- Preheat oven to 400ºF. Just before baking, remove scone dough from freezer and slice each round into 8 equal pieces. Divide scones evenly between the two baking sheets, spread out. Brush tops with cream and sprinkle generously with cinnamon sugar and sparkling sugar.
- Bake scones in preheated oven for 18-20 minutes, flipping and rotating halfway through. Scones are done when a toothpick inserted into the center of one comes out clean.
- Cool scones on a wire rack until ready to serve. Store leftovers in an airtight container at room temperature.**
Notes
*If you want to bake the scones later, cut them as described after the first hour of freezing and continue to freeze until firm. Transfer to a zip-top container and store in the freezer until ready to bake. Remove scones from freezer while preheating oven. Baking time may need to be increased; just use the toothpick test to gauge when the scones are done.
**If you like scones with crisp edges, these are best eaten the first day. For softer edges, store them for a day before eating.
Find it online: https://www.brighteyedbaker.com/gingerbread-scones/