Gingerbread Scones

Gingerbread Scones

Looking for something festive for breakfast on Christmas morning?  Look no further, these are quick and easy and full of holiday flavors.  This would also be a great baked item to share with your neighbors or friends without spending too much time in the kitchen.  I topped these with a little cream cheese icing and they are something special.  I am wrapping presents and baking up a storm in hopes that Christmas Eve will be all about relaxing and enjoying the time with my family.  How about you, are your presents all wrapped and under the tree or are you a last minute wrapper?

Gingerbread Scones

adapted from Taste of Home


for scones:

2 cups all purpose flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon ginger

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup butter, chilled cut into cubes

1/3 cup molasses

1/4 cup milk

1 egg

1 tablespoon milk for brushing tops

for icing:

2 oz cream cheese, softened

1 teaspoon milk

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar

Cooking Directions:

In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, salt and cinnamon.  Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 2 inch circles (0r cut into wedges)  and place 1 in. apart on a greased baking sheet. Brush milk over scones.  Bake at 400 degrees F for 10-12 minutes or until golden brown.

For icing:

In a medium size bowl combine cream cheese, milk, and vanilla.  Slowly stir in powdered sugar, mixing until smooth.  Place in a plastic zip top bag, clip a small hole in corner and pipe over slightly cooled scones.


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