Gingerbread Raisin Scones Recipes

GINGERBREAD RAISIN SCONES

Steps:

• Preheat oven to 350º F.
• Lightly grease baking sheet or use parchment paper.
• Blend first 6 ingredients in food processor Add butter and process until resembles course meal.
• Beat milk, egg, molasses and vanilla together in large bowl.
• Add flour mixture and the raisins, stir gently until dough forms.
• Gather dough and on lightly floured surface, press dough into 1 inch thick round, cut into 8 wedges and place on prepared baking sheet.
• Bake until toothpick inserted into center comes out clean, approximately 25 minutes.

GINGERBREAD-RAISIN SCONES

Steps:

• Preheat oven to 375°F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Place on prepared baking sheet.
• Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

RAISIN SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
• Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

RAISIN GINGERBREAD MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

GINGERBREAD SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
• Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

GINGERBREAD SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.

HOLIDAY GINGERBREAD SCONES

Steps:

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

GINGERBREAD RAISIN SCONES

Steps:

• Grease a baking sheet.
• In a processor blend the flour, brown sugar, baking powder, cinnamon, ginger and cloves; process for a few seconds until combined.
• Add in very cold butter and process until mixture resembles coarse meal.
• In a large bowl beat together half and half, egg, molasses and vanilla until thoroughly combined.
• Remove the flour/butter mixture from the processor and add it into the milk/egg mixture with raisins; gently stir until dough forms.
• Gather dough into a ball and shape into a semi-flat disc.
• Wrap in plastic wrap and chill for a minimum of 1 hour.
• On a lightly floured surface, press the dough out with hands to about 1-1/2-inch thickness round disc.
• Set oven to 375°F.
• Cut the disc into 8 even wedges.
• Place wedges onto baking sheet, leaving a space between the wedges.
• Bake about 20-25 minutes or until the scones test done with a toothpick inserted in the center.
• Serve warm or cool completely and freeze in foil.