An easy small batch scone recipe for scones that taste like gingerbread.
Author: Cookie Madness
1cupall-purpose flour(135 grams) plus more for pastry mat
1teaspoonbaking powderdouble acting
1/4scant teaspoon salt
2tablespoonscold unsalted buttercut up
2tablespoonsvery tightly packed light brown sugar
1whole egglightly beaten in a separate bowl
1-3tablespoonsmilkor as needed to make drizzling consistency
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.
Dough can be made a day ahead and baked the next morning.