Thursday, December 11, 2014

Gingerbread Scones with an Eggnog Glaze

I am a gingerbread fanatic. No, seriously. I really love gingerbread. Look at my Bison Gingerbread Coffee Cake; Piernik, a Polish Gingerbread Cake; Kruidnoten; and maybe my favorite - Upside-Down Pear Gingerbread. So it's surprising to me that I've never made gingerbread scones. 

I fixed that this morning. And, while my husband is not usually a scone fan, he texted (as he was eating his scone after I had left for work): "These are red book worthy!" Awesome. He's coming around. Wait! That means fewer scones for me...let me re-think this conversion.

For Scones:

  • 2 C flour
  • 1/4 C packed organic dark brown sugar
  • 2 t baking powder
  • 1/4 t baking soda
  • 1 t ground ginger
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 7 T butter, cold and cubed
  • 1 large egg, separated
  • 1/4 C molasses
  • 5 T eggnog (you can use milk if you prefer)
  • 1/2 C candied ginger flakes
  • 1/2 C raw pecan pieces
  • 1 t organic granulated sugar

For the Eggnog Glaze:

  • 1/2 C organic powdered sugar
  • 1 T eggnog (you can use milk if you prefer)

Preheat to 375°F.

Whisk together flour, brown sugar, baking powder, baking soda, and spices in a large mixing bowl to combine.

Cut in butter until incorporated with no chunks of butter larger than a pea. Add egg yolk, molasses, eggnog, candied ginger flakes, and pecan pieces to the bowl and then press together to form a thick dough.

Press dough into a disc and cut into 8 wedges and place on baking stone or parchment-lined baking sheet. Brush with egg white and sprinkle with granulated sugar.

Bake until set, approximately 19 minutes. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely before drizzling.

While the scones cool, make the drizzle: Stir powdered with eggnog until smooth. Using a pastry bag fitted with a small tip, or a spoon, drizzle icing over cooled scones. Let set in a cool space for about 30 minutes.

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