Gingerbread Scones Recipe

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup old fashioned oats
• 1/3 cup light brown sugar
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, cold and cut into pieces
• 1 lemon, zest of
• 1/3 cup dried cranberries
• 1/2 cup buttermilk
• 2 1/2 tablespoons molasses
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 tablespoon milk or 1 tablespoon cream
• 1/2 cup icing sugar, sifted
• 1 1/2 tablespoons pure maple syrup
• 1 – 2 teaspoons milk

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup old fashioned oats, 1/3 cup light brown sugar, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon ground cloves, 1/4 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
3. Cut 1/2 cup of cold butter into small pieces and blend it into the flour mixture using a pastry blender until it resembles coarse crumbs.
4. Stir in the zest of 1 lemon and 1/3 cup dried cranberries, if you’re including them.
5. In a separate bowl, mix together 1/2 cup buttermilk, 2 1/2 tablespoons molasses, and 1 teaspoon pure vanilla extract, then add the mixture to the flour mixture.
6. Mix just until the dough comes together; avoid over-mixing, as it can make the scones tough.
7. Transfer the dough to a lightly floured surface and gently knead it four or five times before patting it into a circle about 7 inches in diameter and 1 1/2 inches thick. Cut the dough into 6 wedges.
8. Place the scones on the prepared baking sheet.
9. Create an egg wash using 1 well-beaten large egg mixed with 1 tablespoon milk, then brush the tops of the scones with the wash.
10. Sprinkle some rolled oats on top of the scones for added texture.
11. To prevent over-browning, place the baking sheet inside another baking sheet before baking.
12. Bake for roughly 20 minutes or until they’re golden brown and a toothpick inserted in the middle comes out clean.
13. Once baked, transfer the scones to a wire rack to cool.
14. For the glaze, combine 1/2 cup sifted icing sugar, 1 1/2 tablespoons pure maple syrup, and 1 – 2 teaspoons milk, adjusting the consistency to your liking.
15. Using a spoon, drizzle the glaze over the cooled scones and allow it to set before serving.