Gingerbread Scones
Recipe By: 
Recipe type: Breakfast, Scones
Prep time: 
Cook time: 
Total time: 
Serves: makes about 12 scones
 
Ingredients
  • 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
Preparation Instructions
  1. Preheat your oven to 375˚.
  2. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, spices and salt.
  3. Add the butter and using a pastry blender cut in until mixture resembles course sand.
  4. 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.
  5. 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.
  6. 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.
  7. Bake until lightly browned on the edges, about 18-20 minutes.
  8. Remove from the oven to cool.
  9. Once cool dust with powdered sugar and mix together the powdered sugar, cream, vanilla and cinnamon and drizzle over the scones.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/10/gingerbread-and-goat-cheese-scones/