The world can never have too many good scones, that’s what I believe. You can bet that when I find a little local shop that bakes ‘em up right, I’ll be back. And when I find a recipe I like, I’ll be saving it to make me some more!
I was just a little hesitant to try this new scone recipe. And my wavering was all because of one ingredient.
Molasses.
It’s not that I don’t like molasses. But I can only take it in small doses. And those doses need to be sweet ones.
So while I dawdled and tried to find other sweet things to bake, I simply couldn’t get the scones with molasses off my mind. I just really needed to try them so I’d know for sure.
I gave the recipe’s sugar quantity a little boost right away and added some sweet and tart cranberries, perfect for the holidays. The gingery goodness comes together beautifully and fills the house with its spicy tantalizing scent. Moist and tender, with a thin crisp exterior, these Gingerbread and Cranberry Scones have just the right dose of molasses. They’re guaranteed to make your holiday breakfast table a merrier one.
Ingredients
- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 2/3 c. packed brown sugar
- 2 tsp. baking powder
- 3/4 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 c. cold butter, cut into 1/2'' pieces
- 1/2 c. dried cranberries
- 1 T. finely chopped candied ginger
- 1 egg, lightly beaten
- 1/2 c. whipping cream
- 1/4 c. mild molasses
- 1 egg white, lightly beaten
- 1/2 tsp. water
- coarse sugar, for sprinkling on top
Preparation
Preheat oven to 375°. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, combine the 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 cranberries and candied ginger. Make a well in the center of the mixture.
In a small bowl, stir together the egg, whipping cream and molasses. Add this mixture all at once to the flour mixture. Stir until ingredients are combined.
Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.
Divide dough in half and lightly pat each half into a 5'' to 6'' circle, about 3/4'' thick. Cut each circle into 6 wedges. Place wedges about 2'' apart on parchment lined baking sheets. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar to your liking.
Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in top of scones comes out clean. I recommend letting them cool a few minutes and serving them warm and fresh.
Source
Adapted from Midwest Living, December 2008.
I’m linking up with the following this week:
- Cheryl at TidyMom for I’m Lovin’ It (Russian Tea Cakes)
- Allison at Alli ‘n Son for Sweet Tooth Friday (Peppermint Molasses Cookies)
Do you deliver on Christmas morning?
Maria recently posted..Chocolate Nutella & Sea Salt Fudge
How I wish I could!! Long distance Christmas hugs and best wishes for a lovely holiday!
I can just imagine the spicy aroma and taste. Yum!
I do think you’d like these, Mom.
See you soon!! xo
I don’t like the smell of molasses, but as soon as it’s inside a baked good, I’ll eat it right up. These scones look absolutely amazing, and I’ve been trying to figure out what to make for breakfast on Christmas morning. Maybe I’ll make these scones
Becca recently posted..Gingerdoodles
I hope you like these, Becca – great to hear from you! Merry Christmas!
Brennnda. These are so so beautiful. And I would eat them up in a heartbeat.
Thank you, Lindsay! Merry, Merry Christmas to you & your family!
I can imagine how lovely the house smells with these baking. I never tire of the aroma of ginger and molasses together. These look like they would be a lovely addition to anyone’s Christmas breakfast.
Thank you, Paula dear. Merriest Christmas to you and your family! xo
What a delightful combination of flavors. These would be perfect for Christmas morning.
Thank you! Merry Christmas!!
Sounds amazing! I love that your last post was about gingerbread and this ones about ginger and cranberries, how much more christmassy can you get? Love it!
Harriet recently posted..Blackberry Curve 9380
Thank you! I’ve gone through alot of ginger – dried, fresh, and candied – over the past few months. LOVE!! Merry Christmas, Harriet!
Totally pinned! These scones look amazing…will share on Faceboook now too
I am simply pleased I discovered this web page. Maybe you would like to place my banner on site? How can I contact you privately?
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Would love you to join us on creative Thursday (which is changing this week to creative mondays ?http://clairejustineoxox.blogspot.com/2011/12/creative-thursday_21.html
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I remember when I was little my mom used to make me this gingerbread, I loved it !
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Hi Farmgirl,
nice reading here.
Some time ago I wrote similiar post on one of my blogs (I have three), but your is much more interesting… I should learn from you
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Farmgirl,
These scones are the best! I really enjoyed them with my family then I baked a second batch to share with some friends and they enjoyed them! Any other great scones recipes you would recommend?
Hello! Thank you so much for letting me know. My favorite scone recipe: http://www.afarmgirlsdabbles.com/2010/08/16/wild-blueberry-scones/ Hope you like them, too!
I like your blog’s graphic design – is it custom made, or some public template? Where can I download it from?
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Do you have, or used to have another blog, Brenda? I’m sure I have read post on similiar topic long time ago, but this one is far more comprehensive!
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I first got hooked on scones when I took a trip to Ireland over 20 years ago and have had a love affair with them ever since. These Gingerbread and Cranberry ones sound wonderful and I will definitely use your recipe. Thanks
Mmmmm…I’ve fallen for scones, too!
Thanks, Linda – nice to hear from you!