Thursday, February 24, 2011

Gingerbread Scones

Moms can be pretty great, right?

They mail you homemade treats when you're miles away. They listen to you ramble about your everyday, endless worries. They might even walk your dog when your day is too long and you don't see home 'til after dark.

For these reasons, among a million others, today's post is for
both of my moms. My mother-in-law Kathy, with a heart of gold and the baking skills of Ina Garten, and my own Mom who is always at the ready to lend her ear--and a helping hand--when I need it the most.

I set out to bake some treats for my mom last night, and, of course, I turned to one of Kathy's perfect recipes: Gingerbread Scones.

I know what you're thinking: Christmas is
long-gone and we're closer to Spring than we are to Winter. Gingerbread should packed away with the tree ornaments and the Santa Clause hand soap.

But I beg to differ. See, it's a rainy, gloomy day here. My heart is craving sweet, warm comfort to wrap up for mom, and I knew this recipe would do just the trick. Scones have such a lovely texture--they're dense and cakey--somewhere between a muffin, a biscuit, and a cookie. They pair perfectly with your morning cup of coffee or a glass of almond milk.

My results didn't turn out quite as perfect as Kathy's, but my heart was in the right place :)

To both my Moms: Thank you.

Gingerbread Scones
(recipe from Kathy)

I added a simple confectioner's sugar glaze and some toasted pecans to the tops of these gingery scones...per Adam's suggestion :)

  • 2 cups all-purpose flour
  • 3 TBSP brown sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 cup cold butter
  • 1/3 cup molasses
  • 1/4 cup milk
  • 1 egg, separated
  • Granulated sugar
  • Powdered sugar glazed
  • Chopped, toasted pecans
1) Preheat oven to 400 degrees and coat a baking pan with cooking spray.

2) Combine dry ingredients in a large bowl. Cut in butter until the mixture becomes crumbly.

3) In a small bowl, combine the molasses, milk, and egg yolk. Gently stir into the flour mixture--GENTLY! Turn dough onto a lightly floured surface and knead gently 6 to 7 times. Pat dough into an 8 inch circle and cut into 8 wedges.

4) Whisk the egg white until frothy. Brush onto tops of wedges and sprinkle with extra sugar.
Place about 1 inch apart on the prepared baking sheet and bake for 10 - 12 minutes, or until bottoms are browned.

4) To prepare confectioner's sugar glaze--mix powdered sugar (oops! I didn't measure) with a splash of vanilla extract and milk. Continue adding sugar or milk until glaze reaches desired consistency. Drizzle on scones and sprinkle with chopped, toasted pecans.


  1. I have been reading through your blogs and you are the best!
    These recipes rock! I am a breakfast eatin', fiber lovin', runin' gal meself. LOVE me my oatmeal and Almond Breeze with some dried fruit and nut combo. Don't get me started with my love affair with Kashi.
    I'm always on the lookout for great fruit, veg., nut, whole grain recipes. I am also passionate about beans. Black bean burgers are one of my favs.!
    Keep up the awesome blog!!

  2. Gingerbread flavors are one of my truly favorites... it's sad though that those flavors seem to only appear during the winter months, right?

  3. Mmmm I love scones SO much. Those and muffins are my favorite pastry by far. And making them gingerbread is genious! I tried gingerbread for the first time at christmas and loved it, so I know I would love these scones!

  4. aww how sweet :) these look really flavorful. great job!

  5. We love gingerbread, and can eat it at any time of year. Gingerbread cookies are my favorite (shhh...don't tell the chocolate chips) so I know I'd love these scones. :)

  6. Hiii! Haha I love your blog color~my fave : DDD I was just thinking of making Jessica (Howsweet)'s scones, but now I also want to make these. Hmmm the dilemma. Haaha

  7. ginger and molases! such a perfect and warming scone, and yours look so pretty!

  8. Gingerbread is fantastic year round =) haha it looks like everyone here agrees! faaaabulous!

    Jenn @ Peas & Crayons

  9. Somehow gingerberad and moms just go together - although my mom never made gingerbread! But it just works. And these scones look yummy!

  10. I don't need much convincing when it comes to gingerbread or scones. :) Great recipe! Yours look perfectly delicious to me.

  11. Dude! I want these! Gingerbread makes me think of my grandma (she always had gingerbread cookies at her house!) so I totally want to try making these :)

  12. Oh I love moms too! And I love scones. And gingerbread too! You know how to make me smile. Thank you for sharing this deliciousness tonight. I hope you have a happy Friday and a wonderful weekend.

  13. Scones are the best. They always feel like they're made with love.

  14. Aw, this post hits close to heart because my mommy just sent me bread!! Not homemade, it's great Harvest bread which is my favorite...but it would be lovely if she sent me these scones! Maybe I'll bake them for HER!

  15. I LOVE gingerbread (obviously!) and I agree that gingerbread is great for all times for the year. These gingerbread scones sound and look AMAZING. I must make them!! :)

  16. I'm pretty sure gingerbread/anything ginger-related is perfect all year round! :) mayb that's just me though ;) heehee.

    These look so good!

  17. kylie -- Regarding the amaranth pudding, i'd say you could substitute quinoa for the same cooking time, and perhaps cook it for 1 hour 45 minutes if you were going to use millet.
    Do you have a whole foods near you? They sell amaranth in bulk at the one here in Portland.
    Let me know if you make it!