Good Morning Y’all! Happy Monday!
It’s always crazy to me how quickly December comes every year. I basically beg for the year to hurry up so that December 1st will be here so I can start my chocolate advent calendar (yes, I’m a child), display all of our Nutcrackers, watch FAR too many YouTuber’s Vlogmas (not-so-secret obsession), and basically just radiate Christmas for 25 days. And now it’s already December 4th.
Yeah, it’s a shock to me, too. That means there’s 3 weeks until Christmas…4 weeks until the New Year…insert every panic sound, face, reaction that you can.
Enough of the fear, and let’s get back to this wonderful holiday season that’s upon us!!
With that, I decided to change-up my little gingerbread obsession! Fun fact: every year growing up, my brothers and I would build gingerbread houses. My mom would make everything from scratch, build them all herself—sometimes I would help—and, while the houses would sometimes have a crooked roof or a falling-in wall, they were always amazing, delicious, the perfect vehicle for gummy bears. My brothers and I, and in later years our nieces and nephews joined in, would cover our houses with chocolates, cereal, candy canes, every sugary candy, sprinkles, you name it! Yeah, I’d eat about ½ of the decorations, but totally worth it!
Now, with those great memories coming up again, I am just craving everything gingerbread and spiced. And, because I’m not my mom with her patience and skill, I’ve decided to throw my need for molasses into an amazing breakfast pastry—scones!
More recently, I’ve realized that scones are probably one of my favorite pastries. At the bakery I work at, we make some of the most delicious—ginger apricot, everything, bacon cheddar—ugh I love them all. They’re slightly sweet, has some dryness, very dense and filling, oh man just give it all to me!! These Gingerbread Scones are no different! It’s basically a gingerbread cookie, minus the adorable man-shape and icing all over, with a bit more moisture and it’s acceptable to eat for breakfast! These scones are filled with lots of spices, some warm brown sugar, and a nice turbinado sugar crunch on top!
I’ve been enjoying them daily with a cup of coffee, and you can’t get any better than that! I mean, maybe put on your holiday tunes, light up that tree, wear your warm cozy onesie and you’ve got yourself a wild start to your day or night!
Butter—4 oz, or ½ C
AP Flour—14 oz, or 2 ½ C
Brown Sugar—2.25 oz, or ¼ C
Ground Ginger—1 tsp
Ground Clovers—½ tsp
Baking Powder—1 TBL
Molasses—5.5 oz, or 1/3 C + 2 TBL
Milk—2.75 oz, or 1/3 C
Turbinado/Coarse Sugar—to sprinkle
Cut the butter into small cubes and put into freezer to keep cold.
In a large bowl, mix together the flour, brown sugar, spices and baking powder.
In another bowl, whisk the eggs, molasses and milk.
Work the cold butter into the dry with either your hands or a pastry cutter. Rub the butter into the dry until the butter is about pea-sized, and this entire mixture is homogenous.
Add in the wet, mix until just combined.
Now, you can either shape the scone dough into a large circle and cut into pie-like slices, or, like shown, use a small scoop for your scones.
*Note: These scones do grow in size a bit, so when putting them onto the sheet pan, make sure to give enough space between them!*
After you cut/shape your scones, put them all on your sheet pan, sprinkle with turbinado sugar and put into the freezer to firm up before you bake them! You can do this while you preheat the oven!
Preheat your oven to 425˚ F.
Bake your scones for ~15 minutes, until the bottoms have browned slightly.
Allow to cool (if you can resist!) before enjoying!