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gingerbread scones
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Gingerbread Scones

Marrying the finer crumb of a scone with the zing of ginger, these delicious gingerbread scones are a snap to make. Serve them with whipped cream for afternoon tea, or enjoy with your morning coffee. 
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Author Jen Leigh

Ingredients

  • 1 tsp lemon juice
  • 1/3 cup milk, plus more if necessary
  • 1 1/2 cups all purpose flour, leveled with a knife
  • 1/2 cup white whole wheat flour, leveled with a knife
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup candied ginger, finely chopped
  • 2 tsp lemon zest
  • 1/4 cup cold butter, unsalted, cut into cubes
  • 1/4 cup molasses
  • 1 egg, separated
  • Coarse sugar (recommended), or powdered sugar
  • Whipped cream (optional)

Instructions

  • Preheat oven to 400°.
  • Combine milk and lemon juice in a medium bowl, whisk briefly, then let stand for 5 to 10 minutes.
  • Sift flours together. In a large bowl, combine sifted flours, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon, and whisk briskly. Stir in candied ginger and lemon zest until mixed throughout.
  • Cut butter into the flour mixture until it resembles mealy, coarse crumbs. Set aside. 
  • Combine the molasses with the lemon juice-and-milk mixture. Add the egg yolk and whisk until smooth; stir into the flour mixture just until moistened. If dough is too crumbly to hold together, add a little more milk, 1 tablespoon at a time. Be careful not to over-mix.
  • Turn the dough onto a floured surface and knead gently 8 or 10 times. Pat the dough into a circle of roughly 8 inches and cut into 8 equal wedges. Transfer to a parchment-paper lined baking sheet, spaced at least 1 inch apart. 
  • Beat the egg white with one tsp of water until frothy and brush over the scones. If using coarse sugar (recommended), sprinkle before baking. 
  • Bake at 400° for 12-15 minutes or until golden brown. Transfer to a wire rack and cool for 5 minutes. Serve warm, dusted with powdered sugar if not baked with coarse sugar. Whipped cream is optional but it's sure tasty with these.