Glazed Ginger Scones

The flavor of gingerbread is, of course, a holiday staple. Traditionally made with molasses, gingerbread cakes are dark but this easy scone recipe lightens up the taste. With plenty of flavorful ginger and a bit of spice, a batch of these freshly baked scones won't be around for long!

One of my most popular seasonal recipes this year was for my pumpkin scones. I've made them several times in the past couple of months and they disappear so quickly I barely get a taste myself. So, I simply adapted the recipe to create this Christmas-y treat. Enjoy!









Ingredients
2 Cups all-purpose flour
3/4 Cup sugar
1 Stick unsalted butter
1/2 Cup buttermilk
1 Tablespoon baking powder
1/2 Teaspoon salt
1/4 Teaspoon cinnamon
1/2 Teaspoon pumpkin pie spice *
3 Tablespoons fresh ginger, grated
1/4 Cup half and half (I used fat free)
1 Egg
1 Teaspoon vanilla

Glaze:
1/2 Cup powdered sugar
1 Tablespoon milk
1/4 Teaspoon pumpkin pie spice

In a large bowl, combine the flour, sugar, baking powder, salt, pumpkin pie spice and cinnamon. Cut in the butter using a food processor or pastry cutter until the mixture resembles course crumbs. In a separate bowl, combine the grated ginger, vanilla, egg, buttermilk and half and half. Add the wet ingredients into the butter/flour mixture and mix until incorporated.

Spoon freeform scones onto a baking sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 45-50 minutes or until lightly golden brown. Note that the dough will spread in the oven.

When done, remove from the oven and cut out whatever shape you like with a cookie or scone cutter while the scones are still warm. Allow to cool completely.

Mix together the glaze ingredients and spoon over cooled scones. Makes approximately 6 giant or 8 medium scones.

*  You can use 1/8 teaspoon each of clove and nutmeg if you prefer but I had plenty of pumpkin pie spice around and it contains all the same ingredients.