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Gingerbread Scones

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“From BH&G Holiday Cooking 1997 this recipe freezes well so you might consider making a double batch-one for now, one for later.”
READY IN:
40mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
  2. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
  3. Make a well in the center of the mixture.
  4. Stir together egg yolk, molasses, and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry.
  5. Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
  6. Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet.
  7. Brush with egg white and sprinkle with sugar.
  8. Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.

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