This month’s Fantastical Food Fight theme is Gingerbread. We could make any form of gingerbread including cookies, cake, muffins, pancakes or other gingerbread recipes. I selected Gingerbread Scones as my family loves scones and I thought this would make a great holiday breakfast.
I found this recipe on Better Homes and Gardens. I liked the idea of being able to make a mix that you could package as gifts for friends and family. I also liked that this recipe was a little lighter on the molasses as that flavor can get a bit strong. The scones were light and had a good gingerbread spice flavor. I found them just a tad dry so I would add a little lemon curd next time. I found the dough to be quite wet so instead of cutting them ahead, I cut after they were finished baking. This will make for a great holiday weekend breakfast or as a gift!
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Gingerbread Scones Recipe
- 3 3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 tbsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 3/4 cup shortening
- In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves, and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
- For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
- Pour gingerbread mix from gift bag or container into a medium bowl. Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened.
- Form dough into a 6 inch circle on a prepared baking sheet (parchment or silicone baking mat). Sprinkle with coarse sugar. Bake in a 400 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm.
- Each batch makes 6 scones.
You may also enjoy Gingerbread Cookies!
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