Receta Gingerbread Scones
Buck Bannister
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This is a recipe that my mother received from her sister. Mama Noonie, as she was known to me (and don't ask why - it's a Southern thing) - anyway, Mama Noonie was considered something of a gourmet in our family. She enjoyed cooking things Mama considered "fancy." That meant they included such exotic ingredients as cooking sherry or cognac, neither of which Mama used in her more down home style cuisine. In fact, I think Mama would have considered it quite scandalous to be seen in a liquor store to purchase cognac.
Anyway, this recipe doesn't call for anything truly unusual. It's a scone recipe that is akin to a soft gingerbread cookie. I think it's the perfect complement to coffee or tea either in the morning or afternoon.
I prepared them the way Mama Noonie's recipe read with just an egg white wash on top to give them a bit of a sheen. However, if you like, these would lend themselves very nicely to a lemon or orange glaze or even whipped cream.
Ingredients:
- 2 cups all-purpose flour
- 3 tbls. brown sugar
- 2 tsp. Baking Powder
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. ground cinnamon
- pinch of clove
- 1/2 cup butter (cold and cut into pieces)
- 1/3 cup molasses
- 1/4 cup milk
- 1 egg separated
- Powdered sugar to dust (optional)
Directions:
In large bowl combine dry ingredients together. Cut in butter until mixture resembles coarse crumbs. In smaller bowl combine wet ingredients with egg yolk (reserve the white for the wash) and stir until smooth. Add to dry ingredients and mix until just wet. Turn out onto floured surface and knead 6 to 8 times. Separate dough into about 6-8 round balls. Roll or pat out each ball into a circle and cut into fourths. Place on greased cookie sheet about 1 inch apart. Brush with egg white and bake for 8-12 minutes or until scones spring back when touched lightly in center. Dust with powdered sugar if desired or glaze with lemon or orange glaze.
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