Tuesday, December 20, 2011
Glazed Ginger Scones
The flavor of gingerbread is, of course, a holiday staple. Traditionally made with molasses, gingerbread cakes are dark but this easy scone recipe lightens up the taste. With plenty of flavorful ginger and a bit of spice, a batch of these freshly baked scones won't be around for long!
pumpkin scones. I've made them several times in the past couple of months and they disappear so quickly I barely get a taste myself. So, I simply adapted the recipe to create this Christmas-y treat. Enjoy!
2 Cups all-purpose flour
3/4 Cup sugar
1 Stick unsalted butter
1/2 Cup buttermilk
1 Tablespoon baking powder
1/2 Teaspoon salt
1/4 Teaspoon cinnamon
1/2 Teaspoon pumpkin pie spice *
3 Tablespoons fresh ginger, grated
1/4 Cup half and half (I used fat free)
1 Teaspoon vanilla
1/2 Cup powdered sugar
1 Tablespoon milk
1/4 Teaspoon pumpkin pie spice
Spoon freeform scones onto a baking sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 45-50 minutes or until lightly golden brown. Note that the dough will spread in the oven.
When done, remove from the oven and cut out whatever shape you like with a cookie or scone cutter while the scones are still warm. Allow to cool completely.
Mix together the glaze ingredients and spoon over cooled scones. Makes approximately 6 giant or 8 medium scones.
Labels: Muffins and Scones