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 :)

Ingredients:

• 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

Directions:

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.