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Gingerbread Scones
Gingerbread Scones
Maria Provenzano's deliicoous gingerbread scones are perfect to make ahead of time and kept in the freezer until you want to bake them.
Gingerbread Scones
Maria Provenzano
Ingredients:
1 ½ cups all-purpose flour
1 cup old-fashioned oatmeal
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ cup COLD unsalted butter; cut into cubes
½ cup half and half (or whole milk works too)
1 teaspoon vanilla extract
2 tablespoons molasses
Icing Ingredients:
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons half-and-half or milk
Directions:
1. Place the flour, oatmeal, sugar, baking powder, salt, and pumpkin pie spice in bowl of a food processor.
2. Pulse to combine.
3. Place the butter in the mixer.
4. Pulse to combine; the mixture will like a bit like sand
5. In a separate bowl (I like using a measuring cup for wet ingredients) combine the half-and-half, vanilla, and molasses.
6. With the mixture running, pour in the wet ingredients.
7. Combine until JUST mixed in.
8. Remove the dough from the processor and place on a lightly floured surface.
9. Use your hands to form a large flat disk with the dough about a half inch to an inch thick.
10. Use a knife to cut the dough in half one way and the opposite way, this will make four large pieces.
11. Then cut each of the pieces in half... this will look like a pizza!
12. Place each piece on a baking sheet lined with parchment paper.
13. Place the baking sheet in the fridge for about 15 minutes.
14. If you plan on freezing these, place them in the freezer for a half hour then remove and place in a freezer friendly bag, label, and place back in the freezer.
15. Preheat your oven to 375 degrees.
16. Place the scones on the baking sheet into the oven and bake for 15-20 minutes.
17. If they are coming straight out of the freezer it may take about 5-7 minutes longer.
18. Allow to cool on a cooling rack.
19. Meanwhile, you can make the icing.
Directions for Icing:
1. Measure the powdered sugar into a bowl..
2. Pour in the vanilla and milk while whisking to combine.
3. Once thoroughly mixed, pour the icing into the corner of a small ziplock back.
4. Cut the tip of the corner of the bag and drizzle the icing over the cooled scones.
5. You can also simply use a spoon to drizzle the icing over the scones.
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