Here's the second of my gingerbread recipes. While I do make regular gingerbread (I use Maida Heatter's recipe HERE) I've never experimented with gingerbread waffles, scones and biscotti. The biscotti post was first, so now the scones. Yes, they turned out nicely. No need to slather them with butter and I added some maple syrup to the glaze, just a touch. Debated some vanilla bean paste as flavoring, which I think I'll try on some I didn't glaze yet. I froze those. Scones are easier than biscuits, I think. I mixed these with a spoon and just patted the dough out on the counter...didn't use a rolling pin at all. Perhaps your kids would have fun shaping them.
Glazed Gingerbread Scones
Adapted from The Village Cook
2 cups flour
4 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1½ teaspoons ground ginger powder
¼ teaspoon nutmeg
¼ cup softened butter
1 egg yolk (reserve white)
1/3 cup molasses
¼ cup milk
Ingredients for the glaze:
2 cups powdered sugar
1 tablespoon maple syrup
2 teaspoons milk or cream, or until a glaze is formed
In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
In another bowl, mix the egg yolk, molasses, butter and milk.
Gently combine the two mixtures, being careful not to over mix.
Flatten dough into a 1 inch thick portion and cut into triangles or circles.
Arrange on a parchment lined baking sheet 1 inch apart.
Brush with the reserved egg white and sprinkle with sugar.
Bake in a preheated 400 oven for 8-12 minutes.
Remove while still slightly soft.
Method for the glaze:
Mix the sugar, maple syrup and milk until it's creamy, and dip each cooled scone into it.
Allow to dry on wax paper.