Gingerbread Scones with Nutmeg Cream
Source of Recipe
internet
List of Ingredients
2 cups all purpose white flour
3 tbs dark brown sugar
1 tbs baking powder
1 tsp ground ginger
1/2 tsp baking soda
pinch of salt
1/2 tsp ground cinnamon
1/4 cup cold butter, cut into small pieces
1/3 cup molasses
1/4 cup milk
1 egg, separated
coarse sugar
Preheat oven to 400 degrees.
In a large bowl, combine the first seven ingredients. With a pastry blender, cut in butter pieces until mixture resembles coarse crumbs. In a separate small bowl, whisk together the molasses, milk and the egg yolk. Add to the dry ingredients and mix until just moistened, overmixing results in tough scones. Turn out onto floured board and knead gently 6-8 times. Pat into 8 inch circle and cut into twelve wedges. Beat egg white until frothy and brush over scones; sprinkle with coarse sugar. Place scones 1 inch apart on cookie sheet and bake at 400 degrees for 12-15 minutes. Serve warm with Nutmeg Cream.
Makes one dozen.
Nutmeg Cream
1/2 cup whipping cream
1 tbs sugar
1/4 tsp orange peel, finely chopped
1/4 tsp vanilla
1/8 tsp ground nutmeg
In a chilled metal bowl, beat all ingredients until soft peaks form. Serve immediately or cover and refrigerate for up to 2 hours. Makes 1 cup.
Recipe
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