Delicious gingerbread scones!

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!

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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
  1. Preheat your oven to 425F.
  2. Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
  3. 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.
  4. Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
  5. Turn the resulting dough out onto a lightly floured surface.
  6. Knead the dough a few times and then roll it out with a lightly floured rolling pin until it's about ¾ inch thick.
  7. Cut the scones out of the flattened dough using a 1 inch biscuit cutter.
  8. Brush dough scones with egg wash and place on to a lightly greased baking sheet.
  9. Bake 12-15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
  10. Best served warm. Serve sliced in half and slathered with butter or clotted cream.