With wide eyes and a booming voice, Top Gun shouted, “Mommy, are you making stones? I love those!”
Our boys adore scones (even if they still can’t say it) and with all the excitement in the kitchen you would think some fabulous dessert was in the works instead of simple gingerbread scones for breakfast. After the scones had cooled a little I arranged them on the plate, leaving one for the boys to share while I quickly took a few photos. The flavor of these is such a delight that there wasn’t a single crumb left after breakfast and Michael asked me to make a double batch next time.
This particular recipe uses some whole wheat flour, making the scones a little more substantial rather than delicate, but that’s a plus for us. They are flavored with molasses, crystallized ginger, and gingerbread spices. The cloves and nutmeg are my addition as I just couldn’t imagine gingerbread scones without them.
The scones are easy enough to whip up on Christmas morning or you can make them the night before. If your house is anything like ours, getting the boys to stop and eat amid a flurry of wrapping paper excitement is almost impossible, but these just might tempt them.
- 1 cup 120 g unbleached all-purpose flour
- 1 cup 128 g whole wheat flour (traditional or white)
- 1/3 cup 37 g packed dark brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon table salt
- 4 tablespoons 57 g cold unsalted butter, cut into small chunks
- 1/2 cup 80 g golden raisins (or currants)
- 1 tablespoon finely chopped crystallized ginger
- 1 egg lightly beaten
- 1/2 cup 120 ml whipping cream
- 1/4 cup 60 ml mild-flavored molasses
- 1 egg white lightly beaten
- 1/2 teaspoon water
- granulated sugar for sprinkling
- Place oven rack in the middle and preheat oven to 375° F/190° C.
- In the bowl of the food processor, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Pulse a few times. Add the cold butter pieces and pulse about 12 to 15 times until the mixture resembles coarse crumbs. Pour into the mixing bowl and stir in currants and crystallized ginger. Make a well in the center of the mixture.
- In the small bowl, stir together the egg, whipping cream and molasses, then add all at once to flour mixture. Using a fork, stir until ingredients are combined. (If some flour remains on the bottom, wet your hands slightly and mash it all together, then clean and dry your hands.)
- Turn dough onto a lightly floured surface. Knead gently for just a few strokes, then divide dough in half. Lightly pat or roll each dough portion to a 5- to 5-1/2-inch circle, 3/4-inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on the parchment-lined baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with sugar, if desired. (We like the crunchy sugary top.)
- Bake in the preheated oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean. Serve warm or at room temperature. Makes 12 scones.
3-quart mixing bowl
large baking sheet, lined with parchment Make Ahead Cool scones completely and wrap in a single layer in foil, then place in a freezer bag. Freeze for up to 1 month. To serve, remove from freezer bag. Place frozen, foil-wrapped scones in a 300° F/150° C oven and heat for 20 minutes or until warm (12 minutes, if thawed).