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Two Sisters Times Two, Serial #38 and Gingerbread Scones

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Remember that holiday with the turkey and the pumpkin pie?

Well, that holiday is long gone; and it’s time to turn our attention to the next biggie!

Hold on a minute, you say? Give me a little breather, how ’bout it?

Okay, okay. We’ll give you a little break before cranking up for Christmas.

But can we put in just a little bit of Christmas flavors and theme? Just a tad?

How about these Gingerbread Scones with a white chocolate icing? They’re simple but elegant, easy to make but suggestive of the coming season without going full-bore into it. And they go great with a warm cup of tea or latte as a mid-afternoon pick-me-up, will impress a visiting friend or serve nicely as a low-key treat in the evening after dinner or the morning for breakfast.

So what’s not to like? A hint of Christmas before the season really gets rolling feels about right, doesn’t it?

gingerbread scones

Gingerbread Scones

1 cup flour*

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

pinch of ground cloves, optional

pinch of salt

2 Tablespoons unsalted butter, cold

3 Tablespoons molasses

2 Tablespoons milk or cream

1/4 cup white chocolate chips

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat mat, and set aside.

Add the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt to a food processor. Pulse a couple of times until dry ingredients are mixed. Add the cold butter and pulse repeatedly until the the butter is about the size of small peas. Add the molasses and milk and pulse until the dough comes together into a ball. If the dough seems too moist or dry, add a little flour or milk, and process until dough comes together.

Remove the dough from the food processor and knead on a lightly floured service until the dough comes together. Shape the dough into a 4-inch circle. Cut dough into 4 equal pieces.

Place scones on prepared baking sheet. Bake in preheated oven for 9-11 minutes, or until the edges begin to brown. Remove the scones from the oven and allow to cool.

While the scones are cooling, add the white chocolate chips and a drop or two of milk to a microwave safe bowl. Microwave on medium heat for 30-45 seconds, or until the chips are almost melted. Stir the ingredients together and drizzle over top of scones. Store the scones at room temperature in an airtight container.

Makes 4 scones.

*You can use all-purpose flour, whole wheat flour, or a combination of both. I used half a cup of both, and these scones turned out great.

gingerbread scone

{Adapted from A Kitchen Addiction}

Two Sisters Times Two, Serial #38, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #38, text © Jeffrey Anderson


About Elaine

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