Ingredients: |
Ingredients: 2 cups self rising flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup cold unsalted butter, cut into cubes
1/3 cup buttermilk
1/3 cup unsulfured molasses
1 large egg
2 pieces candied ginger, cut into 1/8 inch squares
1 cup cold heavy cream
3 tablespoons confectioner's sugar
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Directions: |
Directions:Preheat oven to 400º. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Set aside. In a medium bowl, whisk together the buttermilk and molasses. add buttermilk mixture to flour and stir until dough is combined. (dough will be sticky). transfer dough to a lightly floured surface and pat into a 1/2" thick circle.Using a small gingerbread-man shaped cutter, cut scones, gathering scrapes as necessary and roll again until all scones are cut. Place on prepared baking sheet 2" apart. Using a pastry brush, brush tops of scones with beaten egg and place 2 squares of candies ginger on center of body. to make buttons. Bake for 8 minutes, or until golden brown. Transfer to a wire rack to cool. In a large bowl and using an electric mixer at medium speed, beat the cream and confectioner's sugar until soft peaks form. Serve scones with the whipped cream. |
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