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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Recipe Summary

prep:
25 mins
bake:
12 mins at 375°
Yield:
12 scones
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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; total fat 8g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 42mg; sodium 214mg; potassium 247mg; carbohydrates 32g; fiber 2g; sugar 14g; protein 4g; vitamin a 292IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 101mg; iron 2mg.

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