Gingerbread Scones with Eggnog Glaze
I used to think scones were the bottom rung baked goods, but then I learned to bake them professionally and discovered the secrets to making flaky, melt-in-your-mouth scones. I adapted the basic scone recipe I was baking hundreds of (literally) for Christmas by adding the signature gingerbread ingredients plus a very tasty eggnog glaze. Serve these for Christmas breakfast or add them to your cookie spread!
4 cups all purpose flour
1/2 cup granulated sugar
3/4 cup milk
1/2 cup molasses
1 cup (or 2 sticks) unsalted butter, cold
2 eggs- light beaten
2 tablespoons baking powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon cloves
For the glaze:
1 1/2 cups powder sugar, sifted
1/4 cup eggnog
Let’s do it!
Preheat oven to 400.
Combine flour, sugar, baking powder, cloves, ginger and salt in a large mixing bowl.
Using a cheese grater, grate the cold butter into the flour mixture. It’s important to grate it in so that you can more evenly distribute it into the flour, creating a flaky crumb that isn’t dense. Work the grated butter into the flour mixture using a pastry blender, fork or spoon.
Add molasses, eggs and milk and use your hands or stir with a spoon to combine. If the mixture is till very flour-y, you can gradually add more milk.
Transfer the dough to a well floured surface and knead very briefly. Over kneading this dough will result in dense, tough scones.
Sprinkle the top of the dough mound with flour and roll out to about 1- 1 1/2’ thickness. Use your favorite cookie cutter to cut the dough into your scones. You’ll want to flour the cookie cutter in between each cut to get consistent shapes.
Bake scones on parchment lines sheet for 15 - 18 minutes. Scones are done when they are golden/medium brown underneath, being checking them at about 12 minutes in.
While scones are baking, whisk eggnog and powdered sugar to create your glaze.
Allow scones to cool completely then drizzle with the glaze. For the glaze to be fully set, wait 30 minutes before serving or just dive in! :)