It’s the time of year that holiday baking takes the center stage and our homes are full of the good smells coming out of the kitchen. Ginger, cinnamon, nutmeg, and cloves…I love these spices in baking. Today as I was looking through some old recipe files I spied this one for gingerbread scones.
All those wonderful aromas and flavors that are so evocative of hearth, home, family, friends, and love. If only we could only package it up for another time. Well, we can! Mix up all the dry ingredients, blend in the shortening, and spoon into small plastic bags or any airtight container. Then on a chilly winter morning make up a batch for yourself. The mix makes a nice gift too, and your friends will be thinking of you as they bake them up. Be sure to include the instructions for mixing and baking, too!
For the scone mix
(This can be divided in three to give as gifts)
- 3 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup shortening
For the scones
- 1 1/4 cups scone mix
- 1 egg beaten
- 2 tablespoons milk
- 1 tablespoon molasses
- milk and sugar for garnish if desired
To make the mix:
- In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves and nutmeg.
- Using a pastry blender or your fingers, cut in the shortening until mixture resembles coarse crumbs.
- For each gift, spoon 1 and 3/4 cups of the mix into a plastic bag or other airtight container. Seal and store up to 6 weeks at room temperature or 6 months in the freezer.
- Be sure to include instructions below with the gift.
To make six scones:
- Preheat oven to 400 degrees.
- Pour 1 and 3/4 cups of scone mix into a large bowl and make a well in the center.
- In a small bowl, beat one egg and then combine with milk and molasses.
- Pour liquid into the well of the dry mix and combine until well moistened.
- Turn dough out onto a lightly floured surface and knead gently 10 times or until the dough is almost smooth.
- Form a 6-inch circle and cut into 6 wedges.
- Place wedges 1 inch apart on an ungreased baking sheet.
- Brush with additional milk and sprinkle with sugar if desired.
- Bake 10 to 12 minutes or until bottoms are brown. Serve warm.