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Categories:
flour brown sugar baking powder ground ginger cinnamon ground cloves nutmeg salt butter candied ginger molasses heavy cream powdered sugar unsalted butter salt lemon juice
Viewed: 30 - Published at: 4 years agoIngredients
- 3 cups Flour
- 2 Tablespoons Packed Light Brown Sugar, Sifted
- 1 Tablespoon Baking Powder
- 1 teaspoon Ground Ginger, Heaping
- 1/2 teaspoons Cinnamon
- 1/8 teaspoons Ground Cloves
- 1 pinch Nutmeg, Freshly Ground
- 3/4 teaspoons Salt
- 1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes
- 1/3 cups Candied Ginger, Finely Chopped (optional)
- 1/2 cups Molasses
- 1/2 cups Heavy Cream, Plus More For Brushing
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 1 Tablespoon Unsalted Butter, melted
- 1/4 teaspoons Vanilla Extract
- 1 pinch Salt
- 3 Tablespoons Lemon Juice, Or More As Needed
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
- In a food processor, combine flour, sugar, baking powder, spices and salt. Add butter and pulse until the mixture resembles coarse crumbs. (Alternatively, combine dry ingredients in a large bowl, and cut in butter with a pastry cutter or two knives.) Stir in candied ginger.
- In a small bowl, whisk together molasses and heavy cream. Stir molasses mixture into dough until completely incorporated. Add an additional few teaspoons of cream if needed to help bring the dough together. I prefer a smooth, but slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
- Turn out the dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to baking sheet and lightly brush with cream. Bake in the upper third of the oven for 16-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let cool for 5 minutes, transfer to a wire rack and cool completely.
- For the glaze, combine powdered sugar, butter, vanilla and salt in a medium bowl. Whisk in just enough lemon juice to reach desired consistency. When scones are completely cool, spread with glaze and sprinkle with demerara sugar. Allow to set before serving (or not, if you're as impatient as I am). Enjoy.
