Breakfast

Gingerbread Scones

With November’s arrival, it’s hard to deny that the holiday season will soon be here. I love everything about fall: the flavors, the cool weather. So before I get caught up in the frenzy of the holidays, I like to appreciate this transition between summer and winter before it’s done.

One of my favorite ingredients to bake with is ginger – which to me is a go-to fall flavor. These gingerbread scones are great for breakfast or a special treat. You can make them with or without the dark chocolate chunks, depending on your sweet tooth. Or you could substitute the chocolate for banana or caramel. The flavor combinations with ginger are almost limitless. What’s your favorite flavor to combine gingerbread?

Gingerbread Scones

Cook Time: 12 minutes

Yield: 12 scones

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 cup butter, cold
1/2 cup dark chocolate chunks
1 tablespoon crystallized ginger, finely chopped
1 egg, slightly beaten
1/2 cup whipping cream
1/4 cup molasses
1 egg white, lightly beaten
1/2 teaspoon water

Instructions

Preheat your oven to 375F degrees. In a large mixing bowl, whisk the flours, brown sugar, baking powder, ground ginger, salt, cinnamon and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Fold in the chocolate chunks and crystallized ginger. Make a well in the center and set aside.

In a small mixing bowl, stir together the egg, whipping cream and molasses. Add the wet ingredients at once to the flour mixture. Using a fork, stir until ingredients are just combined.

Onto a lightly floured surface, turn the dough. Knead for about 12 strokes or until nearly smooth. Divide the dough in half. Lightly pat each portion into a 5-inch circle about 3/4" thick. Cut each circle into 6 wedges.

Place the wedges about 2 inches apart on a large baking sheet lined with parchment paper. In another small bowl, combine the egg white and water. Brush the tops of the scones with egg white mixture.

Bake for 12 to 15 minutes, or until a toothpick inserted into the top of a scone comes out clean. Serve warm or at room temperature. Makes 12 scones.

https://bakedchicago.com/gingerbread-scones/