Gingerbread Scones
A taste of the holiday season and an easy gift to make, too. This scone mix is enough for 3 batches that will make 6 scones each or a total of 18 scones.
Servings: 18
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.