A lightly spiced, healthy gingerbread scone, perfect any time of day.
Ingredients
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
GLAZE:
1 cup icing sugar
½ teaspoon vanilla extract
Splash of milk or water
Instructions
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.
Notes
These can be reheated in the microwave, or wrap individually in foil before freezing and, to reheat, place foil-wrapped scones in 300 degree oven for about 15 minutes (10 minutes if thawed).
Recipe by Hidden Ponies at https://hiddenponies.com/2014/11/gingerbread-scones/