Ginger and molasses unite in this spicy breakfast bread. Ground ginger and crystallized ginger provide a double dose of the popular seasoning.

Source: Midwest Living
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Ingredients

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Directions

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  • In a large mixing bowl, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of the mixture.

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  • In a small bowl, stir together the egg, whipping cream and molasses; add all at once to flour mixture. Using a fork, stir until ingredients are combined.

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  • Turn dough onto a lightly floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Divide dough in half. Lightly pat or roll each dough portion to a 5- to 5-1/2-inch circle, 3/4-inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on a large ungreased or parchment-lined baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar, if you like.

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  • Bake in a 375 degree F oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean. Serve warm or at room temperature. Makes 12 scones.

Tips

Cool scones completely and wrap in a single layer in foil; place in a freezer bag. Freeze for up to 1 month. To serve, remove from freezer bag. Place frozen, foil-wrapped scones in a 300 degree F oven and heat for 20 minutes or until warm (12 minutes, if thawed).

Nutrition Facts

210 calories; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 42 mg cholesterol; 214 mg sodium. 247 mg potassium; 32 g carbohydrates; 2 g fiber; 14 g sugar; 4 g protein; 292 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;

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