Holiday Gingerbread Scones recipe
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Ingredients
- cooking spray 1 large egg, beaten 1 tablespoon heavy cream 1 ¾ cups all-purpose flour ¾ cup old-fashioned oats ¼ cup white sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt ⅛ teaspoon ground cloves ⅓ cup cold unsalted butter ⅓ cup dried cherries ¼ cup dried currants ½ cup buttermilk 2 teaspoons molasses
Nutrition Info
- 281.9 caloriescarbohydrate: 42.7 gcholesterol: 46.7 mgfat: 9.9 gfiber: 2.5 gprotein: 5.8 gsaturatedFat: 5.7 gservingSize: -sodium: 270.8 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Holiday Gingerbread Scones
Directions
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Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.
Combine egg and cream for glaze in a small bowl and set aside.
Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips, rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.
Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.
Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.
Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.