Receta Gingerbread Scones with Nutmeg Whipped Cream
Gingerbread Scones with Nutmeg Whipped Cream
These Gingerbread Scones taste just like Christmas! Try them with: Maple Rum Brown Butter Glaze for a hint of sweetness or serve them with Nutmeg Whipped Cream
- 2 cups all-purpose flour
- 3 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup cold butter, cut into cubes
- 1 beaten egg yolk
- 1/3 cup molasses at room temperature
- 1/4 cup buttermilk
- 1 slightly beaten egg white
1. In a large bowl stir together the flour, brown sugar, baking powder, ginger, baking soda, cinnamon, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Set aside.
2. In a small bowl combine the egg yolk, molasses, and buttermilk. Add egg yolk mixture all at once to flour mixture. Using a fork, stir until moistened.
3. Turn the dough onto a lightly floured surface. Quickly knead the dough for 10-12 strokes or until nearly smooth. Pat dough into a
9 inch circle. Cut into 8 triangles. Place triangles 1 inch apart on a baking sheet lined with parchment paper. Brush with egg white.
4. Bake at 400 degrees for 12 mins or until bottoms are brown. Remove from baking sheet; cool slightly on a wire rack. Serve warm if desired, Serve with Nutmeg Whipped Cream. Makes 8 scones