Hi everyone, it’s Faith from An Edible Mosaic! Brandy and I hope you are all enjoying the lovely holiday season so far! Have you noticed how many holiday-inspired tea flavors are on the market now? You can find tea flavored as like from eggnog to gingerbread to candy cane, and some of them even have catchy names like “Christmas Eve” or “Winter Night”. No matter whether you enjoy festive flavored teas or prefer a more traditional Earl Grey, scones are a wonderful accompaniment.
I wanted to make a seasonal scone and I thought gingerbread was the perfect choice. These scones are full of warm spices and as they bake their lovely fragrance fills the house. And on a chilly afternoon, I can’t think of anything better than a cup of tea and a house full of the warm scent of gingerbread.Gingerbread Scones
(Yield: 8 scones)
2 1/4 c all-purpose flour
1 TB baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp dried ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 pod cardamom, seeds crushed and pod discarded
1/3 c brown sugar, lightly packed
6 TB (3/4 stick) unsalted butter, chilled and cut into small pieces
2 TB trans fat-free vegetable shortening (such as Crisco)
2 large eggs
1/2 c milk
2 TB molasses
1 egg beaten with 1 TB water (for eggwash)
1 slightly heaping TB sugar in the raw
In a large bowl, whisk together all dry ingredients. Use a fork to cut butter and shortening into dry ingredients until you have a crumby texture, with some pieces of dough the size of peas. In a separate bowl, whisk together eggs, milk, and molasses. Use a wooden spoon to gradually stir wet ingredients into butter/flour mixture (the dough will be very sticky and you should still see some flecks of butter). Transfer dough to a piece of plastic wrap or parchment paper, then spread out to a disk shape and wrap it up. Put it in a round shallow bowl (since dough will spread) and refrigerate overnight.
Preheat oven to 400F and line a baking sheet with parchment paper. Take dough out of the fridge, unwrap it, and turn it out onto a heavily floured surface. Generously sprinkle four on top of dough; roll dough (or spread with your hands) out to a circle about 7 inches in diameter, about 3/4 to 1-inch thick. Use a sharp knife dusted with flour to cut it into 8 wedges (or use a small ring to cut out circles, gather the dough scraps together, reroll, and cut out more circles as necessary).
Put scones on prepared baking sheet about 3-4 inches apart (they spread a lot), brush on eggwash (you will have extra), and sprinkle on sugar in the raw. Bake about 15 minutes, or until scones feel firm to the touch. After Cutting the Butter and Shortening into the Flour