Holiday Gingerbread Scones Recipe
- cooking spray
- 1 large egg, beaten
- 1 tablespoon heavy cream
- 1 3/4 cups all-purpose flour
- 3/4 cup old-fashioned oats
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/3 cup cold unsalted butter
- 1/3 cup dried cherries (optional)
- 1/4 cup dried currants (optional)
- 1/2 cup buttermilk
- 2 teaspoons molasses
step 1: Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.
step 2: Combine egg and cream for glaze in a small bowl and set aside.
step 3: Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.
step 4: Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.
step 5: Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.
step 6: Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.