Gingerbread scones

Traditional scones too often are dry and crumbly. Not these ones. Thanks to the addition of cream and molasses, these ones are super-moist. They’re also super fast from oven to table — they bake for just 15 minutes.

Gretchen McKay/Pittsburgh Post-Gazette

• makes

  12

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 2 ¼ cup all-purpose flour
• ¼ cup packed light-brown sugar
• 2 tbsp crystallised ginger, finely minced 
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp bicarb soda
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ cup cold butter, cubed
• ¾ cup heavy whipping cream
• ⅓ cup molasses

Instructions

Preheat oven to 220ºC.

Combine all dry ingredients; this excludes butter, cream and molasses.

Crumble the cold butter into the dry mixture.

In a seperate bowl, whisk together the whipping cream and molasses. Add to dry ingredients and stir until dough clings together.

Turn dough out onto a lightly floured work surface, and knead several times.

Divide dough into 2 x equal pieces. Shape each piece into a flat 15 cm rounds. Cut each round into 6 x pie-shaped wedges. Place on baking sheet, spacing roughly 5 cm apart.

Bake in the centre of the oven for about 15 minutes. 

Recipe from The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes by Sherryl Woods (Harlequin)

View Gretchen McKay’s article about gingerbread and more recipes here

©2015 Pittsburgh Post-Gazette / Tribune Content Agency 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.