In the same way that I go absolutely crazy for pumpkin as soon as the fall season hits, even the slightest indication of the winter holidays and I’m all about cookies, specialty baking, and gingerbread. During my online search for something new in the way of holiday breakfast items, I stumbled across this recipe for gingerbread scones. It sounded like the perfect treat for Santa, or those favorite holiday guests, so I had to give it a try. I was delighted with the results! These are the best scones I think I’ve ever tasted. Dark, rich, spicy, and deliciously unique, I know I'll be making these again and again. An added bonus is that they freeze beautifully, even with the glaze.
Recipe adapted from Joy of Baking
1 3/4 cups all-purpose flour
3/4 cup old fashioned rolled 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
Zest of 1 lemon
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
2 1/2 tablespoons unsulphured molasses
1 teaspoon pure vanilla extract
1/3 cup Melissa’s dried Tart Cherries
1 large egg
1 tablespoon milk or cream
1/2 cup sifted confectioners’ sugar
1 1/2 tablespoons pure maple syrup
1 - 2 teaspoons cream or milk
Preheat oven to 400°F and place rack in the middle of the oven. Line a baking sheet with a Silpat® or parchment paper.
In the work bowl of a food processor, pulse the first 10 ingredients until combined. Add butter and pulse 3-4 more times until mixture resembles coarse crumbs.
Whisk together buttermilk, molasses, and vanilla, and pour through the feed tube, pulsing until mixture comes together – do NOT over mix. Remove to a lightly floured pastry board and knead lightly 4 or 5 times, working in cherries as you go. Pat into a circle and cut into 6 wedges. Place on prepared baking sheet and brush with egg wash.
Bake 20 minutes until a toothpick inserted into the center of a scone comes out clean. Remove to wire rack to cool.
Mix together the glaze ingredients and drizzle over cooled scones.
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