Whenever I think of eating scones I think of the Queen of England enjoying tea time with her court. I can picture her sitting at a fine table wearing white gloves and sipping on earl gray tea before taking a bite of one of these gingerbread scones. Sounds like fun to me!
Check out what our friends from Bless Us O Lord have to say about this recipe:
The recipe came from Joy of Baking.com, though I omitted the dried fruit and lemon zest, and used a simple vanilla glaze (powdered sugar, milk and vanilla) instead of the maple glaze they used.
I love the tweaks you made to this recipe. So delicious!
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries, if using. In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough (you may have to knead it a few times to get it to come together).
Transfer to a lightly floured surface and then pat the dough into a circle that is about 8 or 9 inches round and about one or so inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet so that they are near each other but not touching.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
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Quick Tip: Serve with whipped cream or ice cream.
Thank you Bless Oh Lord for this amazing recipe.