Scones again! she sang with glee.
And these ones, they smell Christmas-y!
Vanilla icing, ginger spicing,
These new scones have all the nice-things.
Its been awhile since we had a new scone, don’t roll your eyes at me like that.
This recipe from an old Cooking Light magazine has been on my to-try list for a couple years now, and I have no idea why it took me so long to get around to making them. Gingerbread scones are exactly as good as they sound – a healthy version of a gingerbread cookie, absolutely perfect for breakfast or with a morning cup of tea. Gingerbread is such a cozy, comfortable flavour to me, and the smell it gives when baking in the kitchen is one of the best.
Four-year-old Kristopher declared while eating one, “I don’t even think I like scones, but I think these are my favourite thing!”
Aah, the paradoxes of childhood.
I do like scones, and these are one of my favourites, ever. Healthy, easy, crumbly but not dry, and egaaaaads, the ginnnngerbread. I cannot express enough my love in words, only actions. Actions of biting and chewing and swallowing and baking another batch.
- 2 cups all purpose flour
- 3 Tablespoons lightly packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger (add another teaspoon if you like stronger spice)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup COLD butter, cut into small cubes
- 1 egg yolk
- ⅓ cup molasses
- ¼ cup milk
- 1 cup icing sugar
- ½ teaspoon vanilla extract
- Splash of milk or water
- Preheat oven to 400 degrees Fahrenheit and find a large baking sheet and large cutting board.
- In large mixing bowl, toss together flour, sugar, baking powder, ginger, baking soda, cinnamon and salt.
- Cut in cold butter with a pastry blender or two knives until mixture resembles coarse crumbs (it's ok if some chunks of butter are still pea-sized or slightly larger, as long as it's fairly evenly combined).
- In small bowl, whisk together egg yolk, molasses and milk. Make a well in the centre of the dry ingredients and add wet ingredients all at once. Mix with a fork to form a soft, ragged dough. The dough will seem quite dry and crumbly - add a Tablespoon of milk if necessary to make it come together a bit easier.
- Lightly flour your cutting board, press and gather dough into a ball with your hands and turn out onto the cutting board, Knead dough lightly 8-10 times to bring it together. Do not overwork the dough or your hands will start to melt the butter and it will result in flatter, denser scones. If it's still a bit crumbly, don't worry about it. Pat or lightly roll the dough into a 7-inch circle. With a serrated knife, cut into 8 wedges.
- Place wedges on ungreased baking sheet, about an inch apart. Bake for 12-15 minutes, or until lightly golden and tops are firm to the touch. Remove to rack to cool slightly while you make the glaze.
- For the glaze, whisk vanilla and icing sugar in a small bowl. Add a splash of liquid (only add ¼ tsp at a time) and whisk again, adding more as needed to reach desired drizzling consistency.
- Best served warm; these also freeze and reheat well.
Adapted from Cooking Light Holiday Cooking Issue (1997).