RECIPE #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
COOK TYPE: Oven
HEALTH: Scones are definitely a lower-sugar treat, so that’s good. These ones also include fruit and a nut flour.
EXPERIENCE: 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.
NOTES: 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.
- Preheat oven to 425F.
- In a small bowl, whisk together 1 tablespoon buttermilk with 1 tablespoon molasses. Set aside.
- 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.
- 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.
- 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).
- 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.
LEFTOVER IDEAS: We .
*Recipe has been changed from the original.