Gingerbread Scones With Lemon Butter Recipes

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.

LEMON-GINGER SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

GINGERBREAD SCONES

Steps:

• In a large bowl, combine the first nine ingredients.
• Cut in butter with pastry cutter until mixture resembles coarse crumbs.
• Make a well in the center.
• In a small mixing bowl, stir together egg yolk, molasses and milk.
• Add all at once to the center of flour mixture.
• Stir with fork until combined (mixture may seem dry.).
• Knead dough on a lightly floured surface for 10-12 strokes or until nearly smooth.
• Pat dough into a circle; cut into 8 wedges.
• Sprinkle with sugar and a little nutmeg.
• Bake on an ungreased baking sheet at 400 degrees for 12-15 minutes.
• Cool on a wire rack for 20 minutes before serving.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
• In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
• Add dough onto a floured surface; knead gently up to 10 times.
• Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
• Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• While cooking, begin making the Lemon Breakfast Cream.
• Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

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.

LEMON GINGER SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
• Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• To prepare Scones: Preheat oven to 425°.
• Reserve 1 teaspoon of sugar.
• In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
• Cut in margarine until crumbly.
• In a small bowl, combine milk, currants, egg whites and molasses.
• Add to dry ingredients and mix just until moistened.
• Turn dough onto lightly floured surface; knead gently 5 to 10 times.
• Pat dough to 3/4-inch thickness.
• Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
• Place on ungreased cookie sheet.
• Sprinkle tops with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• Serve with Lemon Breakfast Cream.
• To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
• Cover and blend on high speed or process until smooth.
• Serve with warm scones.
• For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.

LEMON-FILLED FRESH GINGER SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet.
• Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
• Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

GLAZED LEMON-GINGER SCONES

Steps:

• Scones: Preheat oven to 350 degrees with rack in center.
• In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
• In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
• Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
• Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
• Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.