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Gingerbread Scones

December 20th, 2012

Coco has been home all week sick. Just sick enough that I didn’t want to be that mom that left her at preschool to contaminate all the other children, but not sick enough that she doesn’t need constant entertaining. She is going through that 3 year old little girl phase where she tries to change clothes like 15 times a day and she wears a tiara everywhere and refers to everything as “beeooootifullll.”

She is pretty funny. But the laundry piles are not.

I baked these for her the other day as a cozy afternoon snack, and I just could not believe how good they were! I know I am obsessing on gingerbread lately, and I don’t mean to be annoying, but they taste like a mix between this and this and this. That’s a good thing. And because I baked it into a scone, I can eat it for breakfast and feel good about it- right?

I was thinking that these might be nice for you guys to make sometime over the long holiday weekend. They are super fast and easy and really so good.

To make these Scones, this is what you do:

Preheat the oven to 400 degrees and prepare a sheet pan with a silpat or parchment paper.

In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and ginger.

Add the cold butter and pulse to a coarse crumb.

In a small bowl, combine the cream, molasses and egg and beat together.

Add the cream mixture to the dry ingredients and pulse until you have a wet and uniform dough.

Use a little flour to form the dough into a disc.

Slice the disc into 8 wedges. Place the scones on the prepared sheetpan and brush with the 2 teaspoons cream and sprinkle with sugar.

Bake the scones for 15-18 minutes or until just baked through and golden on top.

Serve immediately.