Gingerbread and Goat Cheese Scones
Goat cheese?! I know. Seriously, you can stop freaking out now. I know it sounds odd but it worked great and you can’t even tell there’s goat cheese. Plus if it totally freaks you out or you just don’t want to buy goat cheese, which lets face it, can be kinda pricey, just use sour cream instead. I have so much goat cheese though I have been trying to come up with new ways to use it. Because there will be more in a couple days whether I want there to be or not. It’s a good problem to have. I kinda took a break from my usual baking extravaganza last week since one of my little ones has developed a blinking tic. We took him off of gluten and dairy and as you can imagine trying to eliminate dairy from my baking is rather challenging. But it had to be done. So instead of making extravagant cakes and delicious breads and things of that nature I made some gluten and dairy free graham crackers and gluten and dairy free snacks of all sorts so he wouldn’t feel too singled out. He is rather sensitive about such things. We determined gluten is not the culprit, so that’s nice I guess. But of course in the 3 days he was completely dairy free he also caught up on sleep which was another possible culprit so we are still trying to figure it out. One thing though, while he was all caught up on sleep we had guests for dinner and I made lasagna with all homemade goat cheeses and then next day he never did blink funny. So I am crossing my fingers that it’s either cow products or the sleep. It would be nice if he could at least have goat milk stuff – since I have 5 dairy goats and all…. Anyway, so yesterday as I was posting whatever it was I posted, it’s to early for me to remember what it was, I realized I have only been posting rather savory dishes and I usually mostly post desserts. Ha! That’s a change. I decided to make up a new recipe for you and have some delicious scones while I was at it. These came out a little on the amazing side. In fact I was thinking I would make them, try a bite (maybe 2) and then put them away so we could have them for breakfast the next morning. Then my kids spotted them and pretty much nixed that plan by eating all but 1 of them. Then The Duck Whisperer came home from work and ate that one. So I was thinking no scones for breakfast. Well as I was writing this up this morning, I thought well stink. I still want scones for breakfast and it would be good to make them a second time and try a change or two I was thinking of and make sure they work. So I did. And they worked. Beeeeautifully. I can’t stop eating these. I have had 3 and have eaten nothing else yet today.
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold and cut into small cubes
- 4 tablespoons molasses
- ½ cup chèvre
- 1 large egg
- 1 tablespoon molasses
- powdered sugar for dusting
FOR THE ICING - 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- a dash of cinnamon
- Preheat your oven to 375˚.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda, spices and salt.
- Add the butter and using a pastry blender cut in until mixture resembles course sand.
- In a small mixing bowl, combine the 4 tablespoons molasses, chevre and egg. Mix until smooth and then add to the dry ingredients. Stir with a fork just until the mixture is just barely moistened. If you over-mix the scones will be tough and not light and fluffy.
- Dump the dough out onto a floured surface (I do this right on my baking stone, I do not preheat it for this but if you do not have a baking stone you can do it on whatever tray you are planning to use or on the counter and just move the scones to a tray) and knead once or twice to bind the dough.
- Press into a circle about 1½ inches thick and then cut like a pizza. Carefully separate out the pieces and brush with the last tablespoon of molasses.
- Bake until lightly browned on the edges, about 18-20 minutes.
- Remove from the oven to cool.
- Once cool dust with powdered sugar and mix together the powdered sugar, cream, vanilla and cinnamon and drizzle over the scones.
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