Mimi's Gingerbread Scones

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #1946

November 03, 2011

Categories: Scones



"I found this in a magazine years ago and loving gingerbread as I do, I had to try them. Great with a cup of tea. Also, whipped cream is good on top (smile)."

Original is 8 servings

Nutritional

  • Serving Size: 1 (70.3 g)
  • Calories 223.5
  • Total Fat - 8.7 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 22.2 mg
  • Sodium - 160.1 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 16.4 g
  • Protein - 11 g
  • Calcium - 159.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine the first eight ingredients and with a pastry blender cut in the butter till there are coarse crumbs; make a well in the center.

Step 2

In a small bowl mix well the next five ingredients and add to the above mixing well (may seem a little dry; put on floured board and knead a few times till smooth.

Step 3

Pat into a 7" circle and cut into eight wedges; arrange on ungreased baking sheet having the wedges 1/2" apart.

Step 4

Brush with extra beaten egg white and sprinkle with sugar.

Step 5

Bake in 400 degree oven for 12-15 min; cool on rack for 20 minutes; serve warm.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When measuring out the butter, make sure it is at room temperature so it is easier to mix with the other ingredients.
  • If you have blackstrap molasses, it's a great addition to this recipe as it gives a deeper, richer flavor.

  • Substitute coconut sugar for light brown sugar. Coconut sugar has a lower glycemic index than light brown sugar, so it's a healthier option. It also has a more complex flavor, which could add a nice depth to the scones.
  • Substitute almond milk for cow's milk. Almond milk is dairy-free and has a mild flavor that won't overpower the other ingredients. It can also provide a nice richness to the scones.

Chocolate Chip Gingerbread Scones Add 1/2 cup of semi-sweet chocolate chips to the dry ingredients before cutting in the butter. Proceed with the recipe as written.



Apple Cinnamon Compote - This sweet and tart compote is the perfect accompaniment to Mimi's Gingerbread Scones. The combination of apple and cinnamon complements the gingerbread scones perfectly and adds a unique flavor to the dish. Plus, it's easy to make and can be served warm or cold.


Vanilla Whipped Cream: This light and fluffy whipped cream is the perfect accompaniment to the Apple Cinnamon Compote. The sweetness of the cream complements the tartness of the compote and adds a creamy texture to the dish. Plus, it's easy to make and can be served with the compote warm or cold.




FAQ

Q: How long should I bake the scones?

A: Bake in a 400 degree oven for 12-15 minutes.



Q: What kind of flour should I use for scones?

A: All-purpose flour is the most commonly used for scones. You can also use pastry flour for a more tender texture.

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Fun facts:

The recipe for gingerbread scones has been around since the Middle Ages and was popularized by Queen Elizabeth I of England. She used to serve them to her guests at court and even gave them as gifts to her ladies-in-waiting.

Gingerbread scones were also popularized by the Brothers Grimm, who published their famous fairy tales in the 19th century. The stories often featured gingerbread houses and other gingerbread treats, which helped to popularize the recipe even further.