Monday, June 4, 2012

Gingerbread Scones - SRC

For this month's Secret Recipe Club, it was my pleasure to be assigned to our sweet host's blog, The Heritage Cook. She had so many amazing looking recipes on her blog that I ended up with a list of about 20 different things and then had to take on the difficult task of narrowing it down. But, I finally decided on the Gingerbread Scones.

I did make a few changes to the recipe. First of all, I increased the amounts of the spices to 1 1/2 tsp. ginger powder and 1 tsp. of cinnamon. I also increased the amount of brown sugar to 4 Tbsp. In addition, since I was using a rather strong brand of molasses, I added only 3 Tbsp. of it to the recipe and used 2 Tbsp. of honey to make up the rest and mellow the taste. Finally, I drizzled the scones with some melted white chocolate and sprinkled some candied ginger on top.

These scones were delightful. I literally can't stop nibbling on them. I'm really glad I upped the sugar and spices because the flavor was spot-on gingerbready. Plus, the scones were so soft and moist right out of the oven, no dry hockey pucks here. I'm totally glad that I picked these for this month's assignment. Thanks Jane for one lovely recipe.

Gingerbread Scones (adapted from The Heritage Cook)

2 c. all-purpose flour
3 Tbsp. brown sugar (I used 4 Tbsp.)
1 tsp. ground ginger (I used 1 1/2 tsp.)
1/2 tsp. cinnamon (I used 1 tsp.)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I used salted butter and omitted this)
1/4 c. cold butter
1/3 c. molasses (I used 3 Tbsp. molasses + 2 Tbsp. honey)
1/4 c. milk (I used skim milk)
1 egg, separated

melted white chocolate, for drizzling
chopped candied ginger

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk, and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 12 wedges and place 1 inch apart on prepared baking sheet.

Beat egg white until frothy; brush over scones. Bake for 12-15 min. or until golden brown. Remove from pan to wire rack. Serve warm. If desired, drizzle with melted white chocolate and sprinkle with candied ginger.


  1. Gingerbread scones! Brilliant. I may be bookmarking this one. Great pick for the SRC.

  2. I am tickled that you enjoyed the blog and especially these scones. I'm going to have to try them with your changes ... I'll bet they are even better!!

  3. Your scones look wonderful and I love the crystal ginger on the top.

    If you haven't already, I'd love for you to check out my SRC entry Candied Popcorn.

    Cook Lisa Cook

  4. This is going to be great in the fall when I'm craving all things gingerbread!

    If you haven't already, I'd love it if you'd check out my SRC pick this month: Dark Chocolate S’mores Pie!

  5. I love scones and these look amazing. I can just imagine the scent of all the spices.

  6. Love the candied gineger on top...yum! Great SRC choice!

  7. Wow, these sound so lovely! I crave spicy gingery things in winter and am saving this for later. Great idea upping the spices and adding the white chocolate and candied ginger on top! They're beautiful!

  8. Hi Lisa,
    Wow! Just delicious. I love spicy baked goods all year round. Thank you for sharing with me...and for brightening my day with your post. I hope you have a wonderful and cool week!

  9. I've never incorporate gingerbread flavours in my scones baking before and these looks very yummy.

  10. Thanx for your kind comment at my blog. GO NOW and make the tartlets.... they are delish.

  11. Wow, that is some serious candied ginger love. ;)
    I do love gingerbread things and I LOVE scones.
    Great pick! Love Jane's blog (and yours--I loved scouring your blog over the last month.)
    I now love chai spice and now I want to make some chai scones after seeing this.

  12. I love these scones - it conjures up the holidays and we barely had a Winter here, so these gingerbread scones bring it back a little. Great SRC choice -they look terrific!

  13. How fitting as today is National Gingerbread Day! They look fantastic.

  14. These sound really yummy! Thanks for sharing