Fuzz has been asking for scones this week, so I’ve fulfilled that request by making these Small Batch Gingerbread Scones. This recipe makes 4 scones, and if you don’t need 4 scones at once, you can freeze the dough and bake each scone triangle as needed.
Small Batch Gingerbread Scones
- 1 cup 4.5 oz all-purpose flour
- 1 teaspoon baking powder double acting
- 1/4 teaspoon baking soda
- 1/4 scant teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons cold unsalted butter cut up
- 2 tablespoons very tightly packed light brown sugar
- 3 tablespoons mild molasses
- 2 tablespoons sour cream
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 whole egg lightly beaten in a separate bowl
- 2 teaspoons butter
- 2/3 cup powdered sugar
- 1-3 tablespoons milk or as needed to make drizzling consistency
- 1/8 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Have ready an ungreased baking sheet.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger. Mix very well, then cut in butter until mixture resembles coarse crumbs. You can do this with a pastry cutter or your fingers. Add the sugar and stir well.
- In a small bowl, combine the molasses, sour cream, milk, vanilla and 2 tablespoons of the egg. Whisk until smooth, then add to the flour mixture and stir just until mixed and you have a soft dough – don’t over work it. Turn out onto a lightly floured surface and shape into a rectangle about 6x3 inches. Cut that rectangle into two squares, and then cut squares diagonally to make 4 rectangles. Arrange a few inches apart on an ungreased baking sheet. Brush tops with remaining egg.
- Bake at 400F for 12-15 minutes.
- Meanwhile, prepare icing. Mix the butter and powdered sugar together until well blended, then add milk ½ tablespoons at a time, stirring well, until icing is thick enough to drizzle. Add the vanilla. Spoon the icing over the scones.