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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingerbread Scones Recipe

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This recipe for Gingerbread Scones is from Michelle's Breads Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 ¾ cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground cloves

1/2 cup butter, cold (Best if frozen)

1 large egg

1/3 cup heavy cream, plus 1 Tablespoon for brushing over scones prior to baking

1/3 cup molasses

¼ cup honey

Coarse Sugar (optional)

Directions:
Directions:
Prepare a baking pan with a silicone baking mat or parchment paper and set aside.

Whisk flour, baking soda, salt, cinnamon, ginger and cloves in a medium to large bowl. Place the bowl in the refrigerator while you grate the butter.

Grate butter and add to flour mixture. Use a pastry cutter or fork to combine until it looks like coarse meal.

Whisk egg, heavy cream, molasses and honey together and add to flour/butter mixture. The dough is quite wet and sticky.

Flour your hands and nudge dough into an 8” circle onto prepared baking sheet. Place scones in the freezer for 30 minutes while the oven preheats to 400°F.

Using a bench scraper or sharp knife, cut the slightly frozen dough into 8 equal scones. Brush tops of scones with more heavy cream (approximately 1 tablespoon) and sprinkle with coarse sugar, if using.

Separate and bake for 20-25 minutes.

Number Of Servings:
Number Of Servings:
8 Scones (1 Order)

 

 

 

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