Gingerbread Scones

Ah, gingerbread.  The smell of the holidays.  I figure that it’s time to start baking with gingerbread when the stores have their holiday displays up.  I’m pretty sure that they used to wait until after Thanksgiving to deck the halls.  But yesterday I found myself in the middle of a winter wonderland as I did some (what I thought was “early”) Christmas shopping.

This morning at the grocery store, the baking aisle was packed with shoppers.  Normally, I’m the only one in the aisle on a Saturday morning.  I love that everyone is excited to bake for their family and friends during the holidays.

In keeping with the spirit of sharing holiday baked goods, I decided to bring some scones to my neighbors.  The house next door has been empty for longer than I’ve lived here, so I was very happy to hear that it had finally been sold.  And today appeared to be moving day.

I brought some of these scones, fresh out of the oven, to welcome our new neighbors.  They are the perfect treat to share with a friend over a cup of hot tea or peppermint hot chocolate.

It’s a quick and easy recipe, and fills the house with a wonderful gingerbread aroma.  Who are you going to share yours with?

Gingerbread Scones
From Allrecipes.com
Yield: 12 scones

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter, cold
1/3 cup molasses
1/4 cup milk
1 egg, separated
granulated sugar for sprinkling on top

Preheat oven to 400°.  Line a baking sheet with parchment or spray with cooking spray.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, ginger, salt, and cinnamon.  Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs.  If you don’t have a pastry blender, you can substitute two knives.

In a separate bowl, mix the molasses, milk, and egg yolk until smooth.  Stir this mixture into the flour mixture, and combine just until moistened.  Turn the dough out onto a lightly floured work surface.  Knead gently 6-8 times, then pat into a circle 8 inches in diameter.  Cut into 12 wedges, and line the wedges up on the prepared baking sheet, 1 inch apart.

Beat egg white until frothy, and brush onto the top of each scone.  Sprinkle granulated sugar over the scones. Bake for 12-15 minutes, or until golden brown.

These are best when eaten warm!