Gingerbread Scones

These gingerbread scones are great right out of the oven but they really are best the next day. We prefer ours fairly plain but feel free to add a glaze of your choice. Enjoy!

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step: 2

Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.

Step: 3

Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.

Step: 4

Bake in the preheated oven until golden brown, 17 to 20 minutes.

Per Serving: 268 calories; protein 3.9g; carbohydrates 36.9g; fat 11.9g; cholesterol 30.8mg; sodium 219.2mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.