Gingerbread Scones
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!
Gingerbread Scones
Ingredients
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
Instructions
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.
Oh wow. I might be brave enough to try this for scone-bys. Thank you!
What a great idea!
Oh,Thank you Kate! I was hoping to make these for family this weekend and Voila! You put it in my mailbox!
I hope you like them!
Re gingerbread scones: what kind of shortening-margarine? Crisco?? Lard???
Mary- You can make them with whatever you like. If you are going to be making the scone mix to store for any length of time, please use a shelf stable vegetable shortening.
Thank you so much. These will be a gift for a dairy free daughter. Another friend will get the gluten free version. So simple and easy to make, at the same time very impressive. I hope all your colors are fading away and you are feeling better.
Thanks I am. I think another week and all the color will be gone.
Kate, I followed your measurements and when I portioned out 3 mixtures, I came out short by 3/4 cups! Did you mean each scone mix is 1 cup and 1/4?
That’s odd…hmmmm. I’ll make them again and update if I notice a difference. Thanks for checking in.