Our Double Gingerbread Scones earn their double gingerbread title from the twofold dose of ground and candied ginger in the dough. We also added old-fashioned oats to these Double Gingerbread Scones to make your winter morning breakfast a little heartier.
Double Gingerbread Scones
Makes 8 scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- ¾ cup (60 grams) old-fashioned oats
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (3 grams) ground ginger
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (113 grams) cold unsalted butter, cubed
- ½ cup (80 grams) diced candied ginger
- ¼ cup (60 grams) plus 2 tablespoons
- (30 grams) heavy whipping cream, divided
- ¼ cup (85 grams) unsulphured molasses
- 1 large egg (50 grams)
- Turbinado sugar, for sprinkling
- Scone Glaze (recipe follows)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk together flour, oats, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, and cloves. Using a pastry blender, cut in cold butter until mixture is crumbly. Add candied ginger, tossing to combine.
- In a small bowl, combine ¼ cup (60 grams) cream, molasses, and egg. Add cream mixture to flour mixture, stirring until combined.
- Turn out dough onto a lightly floured surface, and gently knead up to 10 times. Pat dough into a 7-inch circle, about 1 inch thick. Cut dough into 8 wedges, and place on prepared pan. Brush top of scones with remaining 2 tablespoons (30 grams) cream, and sprinkle with turbinado sugar.
- Bake until dough no longer looks wet around the edges, 13 to 14 minutes. Let cool completely. Drizzle with Scone Glaze.
Scone Glaze
Makes ⅓ cup
Ingredients
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
Instructions
- In a small bowl, stir together confectioners’ sugar and milk.
