Small Batch Gingerbread Scones
An easy small batch scone recipe for scones that taste like gingerbread.
Servings 4
Ingredients
- 1 cup all-purpose flour (135 grams) plus more for pastry mat
- 1 teaspoon baking powder double acting
- ¼ teaspoon baking soda
- ¼ scant teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ 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
- ¼ teaspoon vanilla extract
- 1 whole egg lightly beaten in a separate bowl
Icing (optional)
- 2 teaspoons butter
- ⅔ cup powdered sugar
- 1-3 tablespoons milk or as needed to make drizzling consistency
- ⅛ teaspoon vanilla extract
Instructions
- 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.
Notes
Dough can be made a day ahead and baked the next morning.
