Wednesday, December 7, 2011
7:45 AM | Posted by Brandy K | | Edit Post
So, I'm a little over pumpkin, it's still good stuff to bake with, but I've had gingerbread on my mind for awhile now.
Like gingerbread scones.
Like for breakfast!
The week that I made these scones, I ate one for breakfast each and every morning. I was terribly sad when they were gone. Terribly. It was only a day or two until I made another batch. Obviously, I really enjoyed them. They were tender, not too sweet and just right with the gingerbread flavor. Give them a try!
Source: slightly adapted from The Noshery
For the scones:
1 3/4 cups all purpose flour
3/4 cup old fashioned rolled oats
1/3 cup light brown sugar, packed
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup cold unsalted butter, cut into pieces
Zest of 1 lemon
1/2 cup buttermilk
2 1/2 Tbsp unsulphured molasses
1 tsp pure vanilla extract
For the glaze:
1/2 cup sifted confectioners sugar
1 1/2 Tbsp pure maple syrup
1/2 tsp unsulphured molassas
1 - 2 tsp milk
Pre-heat oven at 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixer bowl whisk together, flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda. Using a fork or a pastry cutter, cut the butter into the flower until it looks crumbly. Stir in lemon zest. In a separate bowl combine buttermilk, molasses and vanilla. Set bowl with flour mixture on to the mixer with a dough hook attachment. Set mixture at a low speed and slowly add buttermilk mixture to flour mixture. Mix until just combined and begins to form a ball.
Transfer dough to a lightly floured surface. Knead dough gently about four or five times and form into a large ball. Push the dough down and form into a large circle about 7 inches wide and 1 1/2 inches thick. Cut the circle in half and cut each half into 3 even slices. Place scones on baking sheet and bake for 20 minutes until golden brown and a toothpick inserted comes out clean. Transfer to cooking rack when done.
To glaze combine all glaze ingredients, adding more sugar or milk till you get desired consistency. Use a spoon to drizzle glaze over cooled scones and let dry.
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