Holiday Gingerbread Scones

A friend gave me this recipe for these wonderful gingerbread scones. I then made them for an English friend of mine, and she gave them a definite thumbs up. I've made them without the dried cherries and currants and cut them with biscuit cutters, and they were great also. Make sure you handle the dough lightly; don't overmix.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 282 Calories

Ingredients

• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ cup white sugar
• 2 teaspoons baking powder
• ⅛ teaspoon ground cloves
• ½ cup buttermilk
• 1 tablespoon heavy cream
• 1 large egg, beaten
• cooking spray
• 2 teaspoons molasses
• ¾ cup old-fashioned oats
• ⅓ cup cold unsalted butter
• ⅓ cup dried cherries (Optional)
• ¼ cup dried currants (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.

Step 2

Combine egg and cream for glaze in a small bowl and set aside.

Step 3

Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.

Step 4

Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.

Step 5

Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.

Step 6

Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.