Gingerbread Scones Recipe Taste of Home
Directions. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
Gingerbread Scones {Whole Wheat} A Kitchen Addiction
Place the scones on your baking sheet and brush the tops of the scones with a little cream or milk. If desired, sprinkle the tops of the scones with some rolled oats. Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out just clean. Transfer to a wire rack to cool.
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How to make a delicious recipe for gingerbread scones. In a large bowl, mix your dry ingredients first. You will whisk together flour, baking powder, sugar, cinnamon, ginger, cloves, and salt. Next, add in the brown sugar and gently mix until combined. Set aside the dry mixture.
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Instructions. Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat. Mix dry ingredients: In a large bowl, combine flour, baking powder, spices and salt. Mix in butter & ginger: Add butter and coat with flour.
Gingerbread Scones Recipe Taste of Home
Instructions. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder, sugar, salt, and gingerbread spice. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in the raisins.
Maple Glazed Gingerbread Scones Recipe Pinch of Yum
Instructions. Preheat oven to 450F. Line a baking sheet with a silpat liner for easy cleanup; otherwise, lightly grease a baking sheet. Whisk together the flour, granulated sugar, brown sugar baking powder, salt, ginger, cinnamon, nutmeg, cloves, baking soda, and white pepper in a large bowl.
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Chill the scones for 15 minutes in the refrigerator. While they chill, preheat the oven to 400 degrees F. Bake scones for 13 to 16 minutes, until they begin to brown around the edges and feel firm to the touch. Let cool completely before glazing. Once scones have cooled, make the glaze.
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Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill. 7. Preheat the oven to 400° F. Brush the tops of the scones with egg wash and bake them for 20-25 minutes until golden brown—cool scones on a wire rack. 8.
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Cut the scone dough into 8 equal wedges with a sharp knife. Place the wedges about 2 inches apart on the prepared baking sheet. Place the sheet of scones in the freezer and let chill for 30 minutes. Meanwhile preheat the oven to 400 degrees Fahrenheit. For the topping, whisk the egg white until it's frothy.
Gingerbread Scones {Whole Wheat} A Kitchen Addiction
Directions. Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Sieve the flours, bicarbonate of soda, ground ginger and mixed spices into a large mixing bowl, tipping any bran remaining in the sieve into the bowl as well. Rub in the butter until the mixture resembles fine breadcrumbs.
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How To Make Gingerbread Scones. Place flour, brown sugar, ginger, baking soda, baking powder, salt and cinnamon in mixing bowl. Cut in the COLD butter with a pastry blender (or two forks), until the mixture is the size of small peas. Mix together the molasses, egg yolk, and milk in a small bowl, until combined.
Maple Glazed Gingerbread Scones Recipe Pinch of Yum
For the Scones. In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Whisk the eggs lightly and combine with 1/2 cup buttermilk and molasses.
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Brush the scones with the egg wash and garnish with coarse sugar. Bake the ginger scones for 18 to 22 minutes on the top rack, rotating after 14 minutes, until they're light gold and firm to the touch. Remove the ginger scones from the oven, and serve warm or at room temperature. Store baked scones, well wrapped, at room temperature for 2 to 3.
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Directions. Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle.
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Transfer the wedges to a parchment-lined baking sheet and refrigerate for at least 15 minutes. Preheat oven to 400°. When you are ready to bake your scones, remove them from the refrigerator and brush them with beaten egg white or cream. Then sprinkle sanding sugar or demerara sugar over top.
Maple Glazed Gingerbread Scones Recipe Pinch of Yum
Bake for 15 minutes or until golden brown. For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze. Spoon over the tops of the scones - the glaze should set almost immediately.
