GINGERBREAD SCONES

CHRISTMAS SCONES, taste the season.

I’m a fan of gingerbread anything! I was just about to make gingerbread cookies when it struck me that I needed an excuse to have that gingerbread flavor in the morning with my coffee—hello, scones! I can’t believe I haven’t made scones in over two years, not since my Apricot And Chocolate Chunk Coffee Scones—it’s just crazy!

Now, I’ve been fooled by scones in the past. For a while I was like, “why do people eat these bricks?”. It made no sense. It wasn’t until I was pleasantly surprised by a crunchy on the outside, softer in the inside scone that I finally understood. This recipe makes that kind of delicious, surely not brick-like scones. I’m obsessed!

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GINGERBREAD SCONES

Yield: 8 Scones

Author: Michelle Williams

Prep time: 25 MinCook time: 22 MinInactive time: 10 MinTotal time: 57 Min

Ingredients

FOR THE SCONES

• All-Purpose Flour (2 cups. Plus a little extra to keep your dough from sticking to everything)
• White Sugar (1/4 cup)
• Dark Brown Sugar (1/4 cup)
• Baking Powder (2 1/2 teaspoons)
• Ground Ginger (3 tablespoons)
• Ground Cinnamon (2 tablespoons)
• Ground Clove (1/2 teaspoon)
• Ground Nutmeg (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Unsalted Butter (1 stick aka 8 tablespoons, cold and cut into cubes)
• Whole Milk (1/2 cup)
• Egg (1)
• Molasses (2 tablespoons)
• Pure Vanilla Extract (1 1/2 teaspoons)
• Demerara Sugar (to sprinkle on top)

FOR THE ICING

• Confectioner’s Sugar (1 1/4 cups)
• Water (4 tablespoons, room temperature)
• Pure Vanilla Extract (1 teaspoon)

FOR THE TOPPING

• Candied Ginger (1 tablespoon when finely chopped)

KITCHEN ITEMS

• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Fork
• Chefs Knife
• Cutting Board
• Cookie Sheet
• Silpat
• Cooling Rack
• Stand Mixer with Whisk Attachment
• Ziplock Bag or Piping Bag With Tip (I just quickly used a Ziplock to do mine)
• Rubber Spatula

Instructions

TO MAKE YOUR SCONES

1. Preheat your oven to 400º.
2. In your large mixing bowl, whisk together flour, baking powder, white sugar, dark brown sugar, ground ginger, cinnamon, clove, nutmeg, and salt.
3. Sprinkle your cubes of butter over your flour mixture. Use your fingers to pinch your butter together with your flour mixture over and over again until it’s fully incorporated and you have an even crumble.
4. In your small mixing bowl, whisk together your milk, egg, molasses, and vanilla.
5. Pour your milk mixture over your flour mixture.
6. Use your fork to gently mix it all together until your liquid is fully incorporated.
7. Lightly dust your cutting board with flour.
8. Put a little flour in your hands, just enough to dust them, and then use your hands to roll your dough into a ball. Your dough will be sticky and wet, you’re right on track!
9. Drop your dough ball onto your floured cutting board and flatten it into a roughly 10 inch disk.
10. Use your chefs knife to cut your dough into 8 triangular slices—like a pizza. I recommend wiping your knife clean between cuts so that it will stick less.
11. Line your cookie sheet with your silpat.
12. Move your dough triangles onto your silpat lined cookie sheet making sure that they are about 2 inches apart. If any have misshaped while moving, gently press them back into their triangular shape. Please don’t overwork them here or they will be come more dense.
13. Sprinkle your Demerara sugar over the top of each scone.
14. Bake for until you see a slight golden brown color appear on the edges—22 minutes. Looking for the golden brown can be tough to see since the dough itself is a light brown. I baked mine for exactly 22 minutes and they were perfect.
15. Transfer your scones to your cooling rack. Place your silpat under your cooling rack to keep your counter clean when you add the icing.
16. Let cool to room temperature—about 10 minutes.

TO ADD THE ICING TO YOUR SCONES

1. In your stand mixer, use your whisk attachment to whisk together your confectioner’s sugar, 4 tablespoons of water, and vanilla until completely smooth.
2. Hold your Ziploc bag in your less dominant hand, fold the opening of the bag over your hand to keep it clean, and then use your spatula to transfer your icing from your bowl into a corner of your Ziploc bag.
3. Use a scissor to cut a tiny piece of the corner your icing is in off. This will be the hole you squeeze your icing out of.
4. Drizzle your icing back and forth horizontally over your scones working your way from the top to the bottom. To get clean lines, your icing should drizzle past the edges of your scone as you move back and forth and hit your work surface on both sides otherwise you will see the motion of your turn on the side of your scone.
5. While your icing is still wet, press your chopped candied ginger into the icing.
6. Eat and enjoy!
7. PS. These go great with coffee and lattes.

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