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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