gingerbread scones with maple glaze

I'd like to introduce you to a wonderful scone variety - unfortunately, he's appropriate for about as long as the Little Debbie Christmas Tree cakes are. Meet the Gingerbread scone. While he would taste the same all year long, he tastes best probably November to New Years Eve. Maybe one weekend into the month of January. Maybe.

I found this recipe a few weeks back and it sat on my coffee table until last night. Yep, raging weekend nights making scones. About a year ago, I discovered the best way to make scones and was excited to see that this recipe actually called for the grated butter off the bat. Scones are just amazing and while they are perfect and best right out of the oven - they last for several days in an air-tight container. Just toss those babies in the microwave for 15 seconds and it's like a time machine to heaven.

For the past few years, I've tried a few other gingerbread recipes (madelinespancakes & stout bread)  and this one will fit right into the repeat listing. I would actually prefer it to a cookie. If I was to tell you two rules, they would be: don't forget the icing and always grate your butter. The icing was different than I have done before but absolutely worth it. I put my previous grater into storage and the one I bought off Amazon a few weeks ago was a million percent useless. So I pretty much ended up cutting the butter into tiny little shavings myself. I'll be getting a new one ASAP - but not a box one cause those are a bitch to clean. Between the grated butter and the glaze, you can also be a scone wizard like me.

Here's how it goes. You will end up slightly covered in flour, but it will all be worth it when you eat the scones in front of the tree. Eleanor helped not at all which is fine because she doesn't have thumbs and was busy watching Alaskan reality shows on DVR.
(Step 1) Unwrap a stick of frozen butter and grate it like cheese. Once you are done, set it aside in your freezer. This is important.

(Step 2) Combine the sour cream, milk, molasses and maple syrup ... and set aside.

(Step 3) Whisk together the flour, sugar, spices (cinnamon, ginger, cloves) and baking soda. Add in the frozen grated butter. Give it some gentle mixing so that all the butter is equally distributed. Then add in the milk mixture. Give it a gentle mix together. I felt like I needed a little more milk to get the dough to the right consistency. Essentially, you want it to just come together so you can need it. It is a wet dough - but that's fine.

(Step 4) Dump the dough onto a generously floured surface. Knead it until you get a bit of a dough ball. As a friendly note, the dough will not feel as solid as pizza, bread or pie dough... it always feels a bit loose. You can feel the little grated bits of butter pretty clearly.

(Step 5) Once you have your dough baby, roll it out into a 12x12 -ish square. I'm never precise. Then, fold it up like a business letter. Put it in the freezer for 5 minutes.

(Step 6) Roll out your dough once last time into a larger rectangle kind of like before. Now roll your dough up like a cinnamon roll. Once you have the roll, then using the palms of your hands kind of gently flatten it down a bit. Using a sharp knife cut the dough into squares... then triangles. Lay those baby triangles on a parchment covered cookie sheet.

(Step 7) Bake for 20ish minutes at 425F. While I would normally eat them right from the oven, you kind of want to let them rest for 5 minutes.

(Step 8) While your scones are cooling, you can make the glaze. it is very easy. Essentially melt the butter and then mix everything into it. Use the water to get the glaze to the consistency that you would like.

Shopping List
2 cups flour
2 tsp baking powder
1/2 cup sugar (+ more)
1/2 cup milk
1/2 cup sour cream
1 stick of butter (+ more)
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup molasses
1/3 cup maple syrup

3/4 cup powdered sugar
2 T butter
1 tsp vanilla
1 T maple syryp
1-2 T water

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