How To make Gingerbread Scones
2 c Flour
3 tb Brown sugar
2 ts Baking powder
1 ts Ground ginger
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 c Butter
1 Beaten egg yolk
1/3 c Molasses
1/4 c Milk
1 Slightly beaten egg white
Coarse sugar (optional) 1 Recipe Nutmeg Whipped Cream
FOR THE NUTMEG WHIPPED CREAM:
1/2 c Whipping cream
1 tb Sugar
1/4 ts Finely shredded orange peel
1/4 ts Vanilla
1/8 ts Ground nutmeg
FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into
a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired. Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup.
How To make Gingerbread Scones's Videos
How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Gingerbread Scones | Skinny Ms. #shorts
These delightful breakfast pastries are light, soft, and full of festive flavor--thanks to the molasses and gingerbread spices. Enjoy our gingerbread scones as a holiday treat, grab-and-go snack, or as part of your breakfast spread.
Get the full Gingerbread Scones recipe here:
Check out these similar recipes:
Crock Pot Gingerbread Latte:
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Gluten-Free Gingerbread Scones
These scones are so good with a cup of coffee in the morning.
Ingredients:
1/4 cup molasses
1 tsp vanilla extract
1 large egg
1/2 whole milk (more or less as needed)
2 sticks (1 cup) cold unsalted butter, diced
3 cups gluten-free all-purpose flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/4 cup sugar
1 tbsp ground cinnamon
1 tbsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 - 1/2 cup chopped ginger crystal (candied ginger)
Egg wash for brushing
Method:
1. In a measuring cup, mix molasses, egg, vanilla, and milk together. The liquid mixture should be 3/4 cup.
2. In a mixer bowl, mix diced butter, gluten-free flour, salt, baking powder, xanthan gum, spices, and chopped crystal ginger together with a paddle attachment until assembling coarse crumbs. (You can use your hands or a pastry blender.)
3. Add the liquid mixture to the dry mixture, and mix just until combined. Then turn the dough onto a board coated with cornstarch.
4. Knead the dough a few times and roll it out into a 1/2-3/4 thick circle. Cut the circle into wedges or cut out into 2 circles with a cookie cutter.
5. Place the scones on a baking sheet lined with parchment paper about 2 apart. Chill the scones in the fridge for 20-30 minutes.
6. Brush the scone with egg wash. (You can sprinkle the top with raw sugar if wanted.) Bake 400 deg. for 18-25 minutes depending on the size and shape of the scones, you are making. Mine took 20 minutes for 2 round scones.
7. Let's cool and enjoy!
Lemon Ginger Scones
Lemon and ginger are a powerful flavor combination that work so well together in these light and bright scones—perfect for breakfast or as a snack any time of day.
Ingredients:
- 2¾ cups all-purpose flour, plus more for sprinkling¼ cup granulated
- Sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, very cold
- 2 large eggs
- 2 teaspoons pure lemon oil
- 2/3 cup buttermilk, cold
- ½ cup candied ginger chips
- Heavy whipping cream, for coating
- Sugar crystals, for sprinkling
Instructions:
1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Put the bowl into the freezer to chill. In the bowl of a stand mixer, or in a large bowl using an electric hand mixer, combine the chilled flour mixture with the butter just until crumbly. In a separate measuring cup or bowl, whisk together the eggs, lemon oil, and buttermilk. Add the buttermilk mixture to the flour mixture and stir until everything is moistened and holds together. Gently fold in the ginger chips.
2. Transfer the dough to a parchment-lined sheet pan. Sprinkle with a little flour and flatten down with your hands. Cover with plastic wrap and refrigerate for 4–6 hours. Turn the dough out onto a lightly floured surface and roll out into a rectangle shape about ¾ inch thick. Cut diagonally to make triangles. Place the scones onto a parchment-lined sheet pan, leaving a little bit of space between each one. Cover with plastic wrap and place the scones in the freezer for 1–2 hours.
3. Preheat the oven to 425 degrees F. Remove the scones from the freezer, brush with the cream, and sprinkle with sugar crystals. Bake for 20–25 minutes, until golden brown. The scones should not be soft when you press on the centers. Transfer the scones to a cooling rack for 5–10 minutes. Enjoy warm, or let cool completely before putting into a plastic bag for storage.
Recipes recreated with permission from A Farmgirl’s Table by Jessica Robinson. Reprinted by permission of Gibbs Smith.
How To Make Ginger Scones with Chocolate Chunks By Chef Christopher Kimball
These oversized scones get a surprising kick from ginger in three different forms—ground, fresh + crystallized.
Breakfast Recipe: Frosted Gingerbread Scones by Everyday Gourmet with Blakely
Looking for the perfect Christmas morning breakfast treat?! Try my easy to make and VERY delicious Frosted Gingerbread Scones! These only take a few minutes to make and you won't believe how good they are. Perfect for the Holiday season! Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to Everyday Gourmet with Blakely for more delicious recipes and videos! For the complete recipe go to !