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Playing For You From Our Scented Cottage...
We enjoy the best days of our lives because of the past struggles of our ancestors.
Friday, November 30, 2012
What's Scenting The Cottage Today?
Gingerbread Scones....again! These scones are a wonderful treat for breakfast or teatime and their scent is heavenly. I have posted this recipe numerous times because they are delicious. I'm leaving the comments on from some of those past posts and, if you bake them, leave your comment as well and let us all know what you think!
1/3 cup milk
1/3 light molasses
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
7 tablespoons cold unsalted butter cut up (I use I Can't Believe It's Not Butter Cubes)
Heat oven to 425. Measure the milk into a glass measuring cup and add molasses to the 2/3 cup mark. Stir to blend. Mix dry ingredients in large bowl and add butter. Cut in with a fork or rub in with your fingers (my favorite tools) until mixture looks like fine granules. Stir in the milk mixture. Mix with fork to form a smooth, soft dough. Turn the dough out onto a lightly floured surface and knead lightly. Cut dough in half (IF you like small scones). Form each half into a ball, turn smooth side up and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch circle cut into 6 wedges leaving the sides touching. I like to make ONE circle and cut into 6 scones or, after patting dough in a circle, I use a cookie cutter and cut them in rounds.
Sprinkle the top with a bit of sugar.
Bake 10-12 minutes or until medium brown. Do not over bake. Cool loosely wrapped in a cloth on a wire rack.
These scones are wonderful glazed as well as plain. Enjoy!
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