Holiday Spiced Scone-Bread

dsc_1613RECIPE #365, DAY #540


ORIGINAL RECIPE: “Gingerbread Scones,” from “50 Gingerbread Treats” from December 2016 Food Network Magazine*

TIMING: 30 minutes

DIFFICULTY: Pretty easy

TOOLS: Baking sheet, parchment paper, food processor


HEALTH: Scones are definitely a lower-sugar treat, so that’s good. These ones also include fruit and a nut flour.

dsc_1614EXPERIENCE: Honestly, I made these out of curiosity, but I didn’t expect to really like them. I’m not a huge gingerbread fan. But my family really liked these, and they disappeared almost as fast as I could make them. The scones didn’t really taste like gingerbread, or, for that matter, a scone, but just a creamy, spiced bread. It was nice to have a doughy, soft inside and a crunchy top.

dsc_1612NOTES: You can use spelt flour instead of almond, but almond would work better. Also, I thought I had apricots but was out, so I used currants. I would like to try it with the apricots, but currants or raisins would be okay.


  1. Preheat oven to 425F.
  2. In a small bowl, whisk together 1 tablespoon buttermilk with 1 tablespoon molasses. Set aside.
  3. In a food processor, pulse 2 cups all purpose flour, 1/2 cup almond flour, 2 tablespoons granulated sugar, 2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon allspice,  1/2 teaspoon salt, 1/8 teaspoon nutmeg, 1/8 teaspoon fine ground black pepper, and a pinch of clove.
  4. Pulse in 1/2 cup cold diced unsalted butter until a course sand-like consistency. Add 3/4 cup buttermilk, 1/2 cup diced dried apricot, and 1 teaspoon grated ginger. Pulse just to combine.
  5. On a floured surface, turn out your dough. Shape it into an 8 inch disc. Cut into 8-12 wedges and separate, like a pizza. Paint with your molasses mixture (it can drizzle down the sides) and sprinkle with course sugar (preferably raw).
  6. Bake on a baking sheet lined with parchment paper for 15 minutes, until golden and baked all the way through.


Serve for breakfast, especially warm, with hot chocolate or tea.


*Recipe has been changed from the original.


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