I’ve had no less than a half-dozen requests for this recipe since I made them, and I’m very excited to share them it with you. They are nothing shy of delicious and, when warm – ooooh sooo naughty! (and not in the least diet friendly!)
My friend Joanne (who I’ve mentioned a few times on this blog lately) got me this cookbook for Christmas, I think I mentioned it before, but it’s quickly becoming my FAVOURITE cookbook EVER!
“The Shamrock and the Peach” is a culinary journey from the North of Ireland to the American South – and what a culinary journey it is! I tried these scones out on my church choir (and, of course, my hubby) and they went down a real treat – like I said, especially hot out of the oven!
Gingerbread scones
Ingredients
- 1lb (4 cups) self-raising flour
- 1 tsp baking powder
- 2oz (1/4 cup) dark brown sugar
- ¼ tsp salt
- 1tsp ground powdered ginger
- ½ tsp nutmeg
- ¾ tsp cinnamon
- 6oz (3/4 cup) butter (cold and cut into small pieces)
- 1 egg - beaten
- 4 fl oz (1/2 cup) buttermilk
- 2 fl oz (1/4 cup) molasses
- egg wash (1 egg beaten with a little water or milk)
Instructions
- Preheat your oven to 425F.
- Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
- Cut the cold butter into the mixed dry ingredients, then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
- Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
- Turn the resulting dough out onto a lightly floured surface.
- Knead the dough a few times and then roll it out with a lightly floured rolling pin until it's about ¾ inch thick.
- Cut the scones out of the flattened dough using a 1 inch biscuit cutter.
- Brush dough scones with egg wash and place on to a lightly greased baking sheet.
- Bake 12-15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
- Best served warm. Serve sliced in half and slathered with butter or clotted cream.