GINGERBREAD SCONES
These gingerbread scones are great right out of the oven but they really are best the next day. We prefer ours fairly plain but feel free to add a glaze of your choice. Enjoy!
Provided by Bren
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 36.9 g, Cholesterol 30.8 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 7.4 g, Sodium 219.2 mg, Sugar 10.4 g
GINGERBREAD SCONES
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. -David Bostedt, Zephyrhills, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 269mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD SCONES (GIFT BAG)
A wonderful treat to give at Christmas. I made this to go in my gingerbread gift bag for all the teachers, along with Gingerbread caramel corn recipe #118625, Gingerbread Truffles recipe #139735, and Crockpot Apple Butter recipe #93886.
Provided by Pamela
Categories Scones
Time 27m
Yield 18 scones
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
- For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
- Recipe Directions: Pour gingerbread mix from gift bag or container into a medium bowl.
- Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened. Turn dough out onto lightly floured surface.
- Quickly knead dough by folding and pressing it gently for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges. Plae wedges 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with coarse or granulated sugar. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 6 scones.
- Make-Ahead Tip: Prepare Gingerbread Scones as directed through step 1. Store in an airtight container up to 6 weeks at room temperature or in a freezer container up to 6 months in the frezer. (Or prepare scones as directed through step 3. Cool completely. Place in self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container. Seal, label, and freeze up to 3 months.).
- To serve, using 1-3/4 cups of dry mixture for each recipe, prepare scones as directed in step 3. (Or thaw frozen scones in freezer bags or containers at room temperature.).
Nutrition Facts : Calories 195.3, Fat 8.8, SaturatedFat 2.2, Sodium 206.2, Carbohydrate 26.5, Fiber 0.8, Sugar 6, Protein 2.7
GINGERBREAD TRUFFLES
These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill.
Provided by Pamela
Categories Candy
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
- Stir in cinnamon, ginger and cloves.
- Pour into shallow pan.
- Refrigerate 1-2 hours or overnight until firm but pliable.
- Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
- Dip into melted candy; roll in sprinkles.
- Enjoy!
Nutrition Facts : Calories 851.9, Fat 57.2, SaturatedFat 34.8, Cholesterol 82.1, Sodium 134.5, Carbohydrate 80, Fiber 0.6, Sugar 78.1, Protein 8.6
HOLIDAY GINGERBREAD SCONES
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.
Provided by Anonymous
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 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, Sodium 270.8 mg, Sugar 14 g
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