Gingerbread Scones
Source: Christmas in the Country - Gooseberry Cookbook
A Christmas holiday tradition
Ingredients
- 2 c. all-purpose unbleached white flour
- 3 Tbls. brown sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1 t. ground ginger
- 1/2 t. ground cloves
- 1/2 t. allspice
- 1/2 t. cinnamon
- 1/2 t. salt
- 1/3 c. butter, cold
- 1/3 c. molasses
- 1 egg yolk, beaten
- 1/4 c. low-fat milk
- A little milk to brush on before baking
Instructions
Combine flour, brown sugar, baking powder, baking soda, salt and spices in a large mixing bowl.
Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center; set aside.
In a small mixing bowl, stir together molasses, egg yolk and milk.
Add all at once to well in flour mixture; stir with fork until combined.
Knead dough on a lightly floured surface for 10-12 strokes, until nearly smooth. Pat dough into an 8-inch circle; cut into 8 wedges.
Arrange on a lightly greased baking sheet. Or press the wedges into a greased scones pan if you have one.
Before baking, using a pastry brush and brush a little milk onto each scone.
Bake at 350 degrees for 15-18 minutes. Let cool on wire rack.
Drizzle with a powdered sugar glaze, while warm, if desired.
Powdered Sugar Glaze: 2/3 c. to 3/4 c. powdered sugar and 1/4 t. vanilla and hot water to desired consistency; drizzle over each scones after they have cooled a bit.