Gingerbread Scones - SRC

Gingerbread Scones - SRC

Posted by admin on Monday, June 4, 2012 0

For this month's Secret Recipe Club, it was my pleasure to be assigned to our sweet host's blog, The Heritage Cook. She had so many amazing looking recipes on her blog that I ended up with a list of about 20 different things and then had to take on the difficult task of narrowing it down. But, I finally decided on the Gingerbread Scones.


I did make a few changes to the recipe. First of all, I increased the amounts of the spices to 1 1/2 tsp. ginger powder and 1 tsp. of cinnamon. I also increased the amount of brown sugar to 4 Tbsp. In addition, since I was using a rather strong brand of molasses, I added only 3 Tbsp. of it to the recipe and used 2 Tbsp. of honey to make up the rest and mellow the taste. Finally, I drizzled the scones with some melted white chocolate and sprinkled some candied ginger on top.


These scones were delightful. I literally can't stop nibbling on them. I'm really glad I upped the sugar and spices because the flavor was spot-on gingerbready. Plus, the scones were so soft and moist right out of the oven, no dry hockey pucks here. I'm totally glad that I picked these for this month's assignment. Thanks Jane for one lovely recipe.

Gingerbread Scones (adapted from The Heritage Cook)

2 c. all-purpose flour
3 Tbsp. brown sugar (I used 4 Tbsp.)
1 tsp. ground ginger (I used 1 1/2 tsp.)
1/2 tsp. cinnamon (I used 1 tsp.)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I used salted butter and omitted this)
1/4 c. cold butter
1/3 c. molasses (I used 3 Tbsp. molasses + 2 Tbsp. honey)
1/4 c. milk (I used skim milk)
1 egg, separated

melted white chocolate, for drizzling
chopped candied ginger

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk, and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 12 wedges and place 1 inch apart on prepared baking sheet.

Beat egg white until frothy; brush over scones. Bake for 12-15 min. or until golden brown. Remove from pan to wire rack. Serve warm. If desired, drizzle with melted white chocolate and sprinkle with candied ginger.

To see other great recipes from Secret Recipe Club members, visit the links below!

Black Forest Bread   Rosemary Roasted Potatoes   Creamy Sriracha Mac N Cheese   Refrigerator Oatmeal with Berries   Heavenly Hash Ice Cream   Broccoli Salad   Roasted Lemon-Mustard Broccoli   Fudgy Chocolate Chip Skillet Cookie   The Suburban Cheeseburger   Pulled Pork Stuffed Sweet Potatoes   Cannoli Ice Cream   Black-Eyed Pea Salad   Tofu Satay with Peanut Dipping Sauce   Mint Chocolate Chip Cookie Cups   Gingerbread Scones   Chicken Parmesan Burritos   Peach Monster Smoothie   white chocolate macadamia nut blondies   Falafal Salad   Lemon Chia Seed Muffins   Strawberry Watermelon Agua Fresca   Watermelon Cucumber Salad   Lemonade Cookies   Pantry Raid Cookies   Asian Lettuce Wraps   Blueberry-Lemon Upside Down Cake   Astrid   Chicken Pizza with Avocado-Ranch Sauce   Dark Chocolate S'mores Pie   Salmon-Eggplant cakes with butter-cardamom sauce   Quinoa Pilaf   Potato and Chorizo Tacos   Peach Clafoutis   Malfatti di Ricotta e Bietola   Parmesan Garlic Rolls   Citrus Cream Cheese Pull Apart Rolls   Snickerdoodle Blondies   Chocolate Cream-Filled Cake   PB Cookie Dough Dip   Chocolate Lava Cakes & Truffles   Berry Yogurt Smoothie   Red, White & Blue Popcorn   Tortilla Bowls   Spinach Cheese Quiche   Grandma's Molasses Cookies   Apple Pie Tartlets/Mini Apple Pies   Candied Popcorn   Kale Chips & Chocolate Revel Bars   Oatmeal Bars   Butterfinger Caramel Chocolate Cake   Homemade Snickers Bars   Roasted Potatoes Hasselback

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