Gingerbread Scones for Christmas Morning

From the kitchen of One Perfect Bite...These scones would make a nice addition to any holiday table and I think you'll find they'll have a special appeal to those who prefer a pastry that is only moderately sweet. Molasses and ginger in two forms, ground and crystallized, are combined to make a spicy breakfast bread that is quite simple to prepare. Better still, if you are pressed for time, the scones can be made well ahead of time, frozen for up to a month, and then reheated when you are ready to serve them. Frozen scones should be wrapped in foil and warmed in a 300 degree F oven for about 20 minutes before you need them on the table. I like to serve this seasonal treat with a slightly sweetened whipped cream cheese or a spreadable European butter. I do hope you'll give this simple recipe a try. Here is how the scones are made.


Gingerbread Scones...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 cup cold butter
1/2 cup dried currants or raisins
2 tablespoons finely chopped crystallized ginger
1 egg, lightly beaten
1/2 cup whipping cream
1/4 cup mild-flavored molasses
1 egg white, lightly beaten
1/2 teaspoon water
Coarse sugar (optional)

Directions:
1) Preheat oven to 375 degrees F.
2) In a large mixing bowl, combine both flours, brown sugar, baking powder, ground ginger, salt, cinnamon and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of mixture.
3) In a small bowl, stir together egg, whipping cream and molasses. Add all at once to flour mixture. Using a fork, stir until ingredients are combined.
4) Turn dough onto a lightly floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Divide dough in half. Lightly pat or roll each dough portion to a 5 to 5-1/2-inch circle that is 3/4-inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on a large ungreased baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar, if you like.
5) Bake for 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean. Serve warm or at room temperature. Yield: 12 scones.

                    

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