We are officially one week away from Christmas, and over half-way through with the 12 Days of Christmas here on the blog. Both really creeped up on me, and I keep trying to fight the feeling that I’m going to forget something important, or run out of time to get all of the last minute end of the year things done.
Today’s recipe is one of those eats that I’m really surprised I haven’t made yet. There are so many other gingerbread-flavored recipes on this blog already, you’d think scones would have made the list a long time ago.
But, better late than never I guess.
My scone technique is pretty much the same as my biscuit making technique. I do like to spread it out over 2 days, as I just get the best results that way. If you’re in need of a quick but delicious Christmas morning breakfast or brunch idea, my recommendation to use these would be to put the dough together the night before. Then, on Christmas morning, roll, cut and bake.
Don’t be intimidated by the length of the instructions; these are actually really easy to put together. I’m just thorough.
The taste of these is exactly what they are called: all the warm flavors and spices of gingerbread, in a scone. The fresh cranberries give the spices a great sweet tartness that works really well together.
Just three days left of the series–be sure to check out the past days’ recipes and get some holiday baking in while there’s still time 😉
Day 1: Cranberry Sourdough Muffin Tops
Day 2: Pesto Chicken Rolls
Day 3: Pfeffernüsse Spice Cookies
Day 4: Chunky Cranberry Apple Sauce
Day 5: Mini Iced Gingerbread Cakes
Day 6: Spiced Spritz Butter Cookies
Day 7: Pecan Shortbread Linzer Cookies
Day 8: Gingerbread Scones
Recipe Adapted from Land O’Lakes
- 2 ½ cups flour
- 3 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- pinch of nutmeg
- ¼ cup packed dark brown sugar
- ½ cup (1 stick) unsalted Butter, frozen
- 1 fresh cranberries, roughly chopped into bits
- ½ cup whole milk (more if needed)
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup molasses
- Coarse sanding sugar, for sprinkling
In a large bowl, combine the flour with the baking powder, spices, salt, baking soda and brown sugar. Add the cranberries. Stir together with a fork and set aside.
In a medium size bowl, combine the egg, vanilla and molasses and combine with a fork, just enough to break up the egg yolk. Set aside.
Use the large holes on a box grater to grate the butter directly into the dry ingredients. Make a well in the center, and pour. inthe. wet ingredients, including the milk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional milk until it forms a shaggy dough.
Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the scones to be tough.)
Pat and roll the dough into a rectangle. Use a sharp knife or a bench scraper to cut the rectangle in half, legnth-wise. Stack one half on top of the other, and use a rolling pin to gently roll it into one rectangle. Repeat this process 2-3 more times, sprinkling the surface with flour if it gets too sticky, before patting it into one final rectangle.
Wrap the rectangle in plastic wrap and refrigerate overnight.
Preheat oven to 400 degrees fahrenheit
Place a shallow pan of water on the bottom rack of the oven.
Sprinkle your work surface with flour and unwrap the scone dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Cut the remaining dough into squares, about 2″ inches each.
Remove the cut scones to a baking sheet you’ve lined with parchment paper, rather close to each other (it will help them rise higher). Spray the tops with PAM cooking spray, then sprinkle with coarse sugar.
Place the pan of scones in the freezer for 30 minutes, uncovered.
Bake until scones are golden brown, 20-25 minutes.
Sharing at Fiesta Friday #463, co-hosted this week by Jhuls @ The Not So Creative Cook.
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