Gingerbread Wedges Recipes

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GINGERBREAD WEDGES



Gingerbread Wedges image

Mmm! Warm spicy homemade scones are kissed with a lemon glaze! Treat yourself to easy-to-make sweets.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 11

2 1/2 cups Original Bisquick™ mix
1/4 cup packed brown sugar
1/3 cup molasses
1/4 cup whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray.
  • In large bowl, stir gingerbread ingredients until soft dough forms. On surface dusted with Bisquick mix, roll dough in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 13 to 15 minutes or until set and starting to brown.
  • Meanwhile, in small bowl, mix powdered sugar, butter and lemon peel with spoon. Stir in lemon juice until glaze is smooth enough to drizzle. Drizzle glaze over wedges. Carefully separate wedges. Serve warm.

Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Wedge, Sodium 500 mg, Sugar 30 g, TransFat 1 1/2 g

EASY GINGERBREAD WEDGES



Easy Gingerbread Wedges image

A simple gingerbread recipe made from baking mix. A great last minute dessert!

Provided by sal

Categories     Desserts     Cakes     Spice Cake Recipes

Time 40m

Yield 8

Number Of Ingredients 7

3 cups biscuit baking mix
⅓ cup white sugar
1 teaspoon pumpkin pie spice
¾ teaspoon ground ginger
½ cup molasses
½ cup applesauce
1 egg, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
  • In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
  • Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 53.4 g, Cholesterol 23.3 mg, Fat 7.5 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 583.6 mg, Sugar 22.1 g

GINGERBREAD SCONES



Gingerbread Scones image

From BH&G Holiday Cooking 1997 this recipe freezes well so you might consider making a double batch-one for now, one for later.

Provided by Julie Bs Hive

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
1 egg white, slightly beaten
sugar, for topping
pearl sugar (optional) or coarse white sugar (optional)

Steps:

  • Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
  • Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
  • Make a well in the center of the mixture.
  • Stir together egg yolk, molasses, and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry.
  • Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
  • Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet.
  • Brush with egg white and sprinkle with sugar.
  • Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.

Nutrition Facts : Calories 239.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 39.9, Sodium 308.4, Carbohydrate 40.4, Fiber 0.9, Sugar 12.9, Protein 4.3

GINGERBREAD SCONES



Gingerbread Scones image

These are the easiest scones you'll ever make! They actually taste better if you make them the night before you serve them...the flavors are more developed. Serve with Nutmeg Whipped Cream.

Provided by the6-sranch

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
sugar, for sprinkling
nutmeg, for sprinkling

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



Gingerbread Scones image

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

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/3 cup molasses
1/4 cup 2% milk
1 large egg, separated, room temperature
Coarse sugar

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.

CANDIED GINGER SHORTBREAD WEDGES



Candied Ginger Shortbread Wedges image

This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 to 10 wedges

Number Of Ingredients 5

1 batch Basic Shortbread
2 teaspoons ground ginger
1/2 teaspoon freshly ground white pepper
3/4 cup chopped crystallized ginger
1 tablespoon sanding sugar

Steps:

  • Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.

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