Gingerbread Scones

I have not been a very good food blogger in the last month. My only defense is that I successfully gifted an awful lot of homemade items this Christmas, and so, you know what I've been doing instead -- knitting, wiring, sewing. I'm afraid I wasn't doing a whole lot of exciting cooking either (I guess you didn't miss anything great). I did, however, make these yummy Gingerbread scones a few Sundays ago, with some sausage patties, for breakfast before Mass. They were delish, and would be a nice, annual, holiday treat.

The recipe came from Joy of Baking.com, though I omitted the dried fruit and lemon zest, and used a simple vanilla glaze (powdered sugar, milk and vanilla) instead of the maple glaze they used.

Gingerbread Scones

1 3/4 cups all purpose flour

3/4 cup old fashioned rolled oats

1/3 cup light brown sugar

2 t. ground ginger

1 1/2 t. ground cinnamon

1/8 t. ground cloves

1/4 t. salt

2 t. baking powder

1/2 t. baking soda

1/2 cup cold unsalted butter, cut into pieces

Zest of 1 lemon (optional)

1/3 cup (35 grams) dried cranberries or cherries (optional)

1/2 cup buttermilk

2 1/2 T. unsulphured molasses

1 t. pure vanilla extract

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries, if using. In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough (you may have to knead it a few times to get it to come together).

Transfer to a lightly floured surface and then pat the dough into a circle that is about 8 or 9 inches round and about one or so inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet so that they are near each other but not touching.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

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