These scones are like a delicious spiced molasses gingerbread cookie in scone form. Not too sweet and perfect with the drizzled icing or a pat of cream cheese.
Notes: A handheld pastry blender makes it easy to cut in butter by hand. You can find it in your local kitchen shops or online here. If you don't own one, you can make this recipe in a mixer, by using the paddle attachment to mix the ingredients.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- Yield:makes 8 scones
- Active time: 15 minutes
- Total time:35 minutes to 1 hour 30 minutes
- For Scones:
- 2 cups (10 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) plus 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 6 tablespoons (3 ounces) cold unsalted butter, cold
- 1 large egg, separated, divided
- 1/4 cup molasses
- 5 tablespoons milk
- 1 teaspoon granulated sugar (or sugar in the raw)
- Optional Icing:
- 1/2 cup (2 ounces) confectioners' sugar
- 2 teaspoons milk
Adjust oven rack to middle position and preheat to 375°F. Line baking sheet with parchment. Whisk flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, and cloves in a large bowl to combine.
Using pastry blender (see note), cut in butter until mixture is fine and no pieces of butter remain. Add egg yolk, molasses, and milk to the bowl and then stir to form a thick dough (use hands if necessary to squeeze into a dough).
Transfer dough to work surface and knead slightly to finish combining all of the ingredients. Roll into a 6-inch disc. Cut into 8 wedges and place on pan, spacing about 2 inches apart. Brush with egg white and sprinkle with granulated sugar.
Bake until set, 17 to 19 minutes. Let cool on pan 5 minutes, then transfer to wire rack to cool completely before drizzling with icing.
To make icing: Stir sugar with milk until smooth. If too runny to hold it's shape when drizzled, add a small amount of sugar to thicken. Using a pastry bag fitted with a small tip, or a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.