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Gingerbread Scones with Cream Cheese Glaze
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Ingredients:
2 Cups Flour
1/4 Cups Sugar
1 1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Ground Cloves
1/4 Tsp Salt
1 Stick Cold Butter, cut into cubes
1 Tsp Vanilla Extract
1/2 Cup Buttermilk
1/4 Cup Molasses
Preheat oven to 400 degrees F. Generously brush the scone pan with vegetable shortening.
Add the flour, sugar, baking powder, baking soda, cinnamon, ginger, clove, and salt to a large mixing bowl. Whisk to combine.
Add the cubed butter and use a pastry blender or your hands to blend. The mixture should resemble coarse crumbs.
Combine the buttermilk, molasses, and vanilla in a small bowl. Pour into the flour mixture and stir until the dough is just combined - do not overmix.
Divide the dough evenly between the wells in the pan. Gently press down to form the dough into each well.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove.
Make the cream cheese glaze (see ingredient list below). Add the cream cheese, powdered sugar, and maple syrup to a small mixing bowl. Whisk to combine and continue to whisk until well blended and creamy. If the mixture is too thick, add additional maple syrup or milk to thin it out, about 1 Tsp at a time until the desired consistency is reached.
Spread the glaze over each scone. Top with sprinkles (optional). Serve and enjoy!
Any leftovers should be cooled completely and stored in an airtight container.
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Preheat oven to 400 degrees F. Generously brush the scone pan with vegetable shortening.
Add the flour, sugar, baking powder, baking soda, cinnamon, ginger, clove, and salt to a large mixing bowl. Whisk to combine.
Add the cubed butter and use a pastry blender or your hands to blend. The mixture should resemble coarse crumbs.
Combine the buttermilk, molasses, and vanilla in a small bowl. Pour into the flour mixture and stir until the dough is just combined - do not overmix.
Divide the dough evenly between the wells in the pan. Gently press down to form the dough into each well.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove.
Make the cream cheese glaze (see ingredient list below). Add the cream cheese, powdered sugar, and maple syrup to a small mixing bowl. Whisk to combine and continue to whisk until well blended and creamy. If the mixture is too thick, add additional maple syrup or milk to thin it out, about 1 Tsp at a time until the desired consistency is reached.
Spread the glaze over each scone. Top with sprinkles (optional). Serve and enjoy!
Any leftovers should be cooled completely and stored in an airtight container.
Cream Cheese Glaze
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