There is so much busy going on this time of year.
We all need to make a little time. Take a bit of time to sit by the Christmas tree and just breathe.
And of course, if we are going to read, we are going to need a proper brew. And nothing goes better with a cup of tea than a scone. So let’s make some.
We’re making gingerbread scones. Orange zest and dark chocolate make an appearance. It gets fancy.
Scones are part biscuit, part cake, and the perfect accompaniment to a cup of tea on a cold day.
Take some time to unwind this season.
Gingerbread Scones with Dark Chocolate and Orange
makes 8 large scones / recipe adapted from Joy Of Cooking
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 3 teaspoons orange zest
- 1/3 cup brown sugar
- 1/2 cup butter, chilled and cut into cubes
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 2 tablespoons molasses
- 1/2 cup chopped dark chocolate
- granulated sugar, for sprinkling
Preheat oven to 425 degrees F.
In a large bowl sift to combine flour, baking powder, salt, brown sugar, and ground spices. Add orange zest.
Using the tips of your fingers or a pastry cutter mix cold butter into flour mixture until the butter is in pea-sized pieces.
In a separate bowl whisk cream, molasses, and egg until well combined.
Fold wet mixture into dry ingredients using a spatula. Add dark chocolate. Remove the dough from the bowl and form a disc - wrap in plastic. Refrigerate for 20 minutes.
Place the dough on a floured surface and roll out to 1-inch thickness. Cut the dough into 8 rectangles and place the scones on a baking sheet lined with parchment. Brush the tops of each scone with heavy cream and sprinkle with sugar.
Bake the scones for 15-20 minutes or until deep golden brown. Enjoy!