Coco has been home all week sick. Just sick enough that I didn’t want to be that mom that left her at preschool to contaminate all the other children, but not sick enough that she doesn’t need constant entertaining. She is going through that 3 year old little girl phase where she tries to change clothes like 15 times a day and she wears a tiara everywhere and refers to everything as “beeooootifullll.”
She is pretty funny. But the laundry piles are not.
I baked these for her the other day as a cozy afternoon snack, and I just could not believe how good they were! I know I am obsessing on gingerbread lately, and I don’t mean to be annoying, but they taste like a mix between this and this and this. That’s a good thing. And because I baked it into a scone, I can eat it for breakfast and feel good about it- right?
I was thinking that these might be nice for you guys to make sometime over the long holiday weekend. They are super fast and easy and really so good.
To make these Scones, this is what you do:
Preheat the oven to 400 degrees and prepare a sheet pan with a silpat or parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and ginger.
Add the cold butter and pulse to a coarse crumb.
In a small bowl, combine the cream, molasses and egg and beat together.
Add the cream mixture to the dry ingredients and pulse until you have a wet and uniform dough.
Use a little flour to form the dough into a disc.
Slice the disc into 8 wedges. Place the scones on the prepared sheetpan and brush with the 2 teaspoons cream and sprinkle with sugar.
Bake the scones for 15-18 minutes or until just baked through and golden on top.
Recipe: Gingerbread Scones
- 2 cups flour
- ½ cup sugar
- 1tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 8 Tbs butter, cold and cut into 1” pieces
- 2/3 cup cold cream’
- 2 tablespoons molasses
- 1 egg
- 2 tsp cream
- 2 tsp sugar
- 1. Preheat the oven to 400 degrees and prepare a sheet pan with a silpat or parchment paper.
- 2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and ginger.
- 3. Add the cold butter and pulse to a coarse crumb.
- 4. In a small bowl, combine the cream, molasses and egg and beta together.
- 5. Add the cream mixture to the dry ingredients and pulse until you have a wet and uniform dough.
- 6. Use a little flour to form the dough into a disc.
- 7. Slice the disc into 8 wedges.
- 8. Place the scones on the prepared sheetpan and brush with the 2 teaspoons cream and sprinkle with sugar.
- 9. Bake the scones for 15-18 minutes or until just baked through and golden on top.
- 10. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 18 minute(s)
Number of servings (yield): 8
Leave a Comment
I never met a scone I didn’t like. I’m gonna love this one! Totally forgot about that clothes changing phase. It passes far too quickly. Have you made that dough for your girls’ hand prints?
No! but now that you said something Vicki- I am totally going to google it and do it this weekend!
These are so pretty! And sound awesome too 🙂
Thanks Katrina! YOu are so nice- I thought they were rather hideous to shoot- hence all the bright dishes!
These would be wonderful with tomorrow’s morning coffee!
Heather- I made these for Christmas morning (we added small bits of candied ginger since we have a few ginger lovers in the family) and they were a hit! I have many requests for the recipe so I’m turning my foodie family onto your website! Thanks for the inspiration!
Oh good Tracee!! Thank you so much,a nd I am glad to hear about the candied ginger- I was actually thinking about that at the time, but didn’t have any in the house- awesome to know that it is a great variation!
Heather, I’ve been reading your site for almost two years now and I’ve been a serious baker for 5+ years. After making these scones for Christmas morning, my family said that these were the best baked good I’ve ever made. And I completely agree!! Fabulous recipe.
Oh Becca! Thank you so much!!!!! That makes me so happy that your family loved them and hopefully you looked like a STAR!!!! Awesome 🙂 Thanks for all your support XOXO
Hello Heather! I love your site and I have been using these recipes for a long time!
I am Brazilian and I live in Brazil, sometimes we don’t have the same ingredient or the name is totally different … I am in doubt about “Cold Cream” , Could you send me a picture from the bottle? I would like to compare the target to find some similar product here..
Thanks a lot!
Hi Pathy!!! thank you! I just mean Whipping cream or Heavy cream that is cold in temperature. Does that help?