Holiday Gingerbread Scones recipe

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Ingredients

cooking spray
1 large egg, beaten
1 tablespoon heavy cream
1 ¾ cups all-purpose flour
¾ cup old-fashioned oats
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground cloves
⅓ cup cold unsalted butter
⅓ cup dried cherries
¼ cup dried currants
½ cup buttermilk
2 teaspoons molasses

Nutrition Info

281.9 calories
carbohydrate: 42.7 g
cholesterol: 46.7 mg
fat: 9.9 g
fiber: 2.5 g
protein: 5.8 g
saturatedFat: 5.7 g
servingSize: -
sodium: 270.8 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.

  2. Combine egg and cream for glaze in a small bowl and set aside.

  3. Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips, rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.

  4. Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.

  5. Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.

  6. Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.

Recipe Yield

8 scones

Recipe Note

A friend gave me this recipe for these wonderful gingerbread scones. I then made them for an English friend of mine, and she gave them a definite thumbs up. I've made them without the dried cherries and currants and cut them with biscuit cutters, and they were great also. Make sure you handle the dough lightly;don't overmix.

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