There is so much busy going on this time of year.
We all need to make a little time. Take a bit of time to sit by the Christmas tree and just breathe.
Wintry afternoons are one of life’s great pleasures. They beckon for us to grab our favorite quilt, and devour a bit of Dickens.
And of course, if we are going to read, we are going to need a proper brew. And nothing goes better with a cup of tea than a scone. So let’s make some.
We’re making gingerbread scones. Orange zest and dark chocolate make an appearance. It gets fancy.
Scones are part biscuit, part cake, and the perfect accompaniment to a cup of tea on a cold day.
Take some time to unwind this season.
Sincerely,
Pedantic Foodie
Gingerbread Scones with Dark Chocolate and Orange
makes 8 large scones / recipe adapted from Joy Of Cooking
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 3 teaspoons orange zest
- 1/3 cup brown sugar
- 1/2 cup butter, chilled and cut into cubes
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 2 tablespoons molasses
- 1/2 cup chopped dark chocolate
- granulated sugar, for sprinkling
Preheat oven to 425 degrees F.
In a large bowl sift to combine flour, baking powder, salt, brown sugar, and ground spices. Add orange zest.
Using the tips of your fingers or a pastry cutter mix cold butter into flour mixture until the butter is in pea-sized pieces.
In a separate bowl whisk cream, molasses, and egg until well combined.
Fold wet mixture into dry ingredients using a spatula. Add dark chocolate. Remove the dough from the bowl and form a disc - wrap in plastic. Refrigerate for 20 minutes.
Place the dough on a floured surface and roll out to 1-inch thickness. Cut the dough into 8 rectangles and place the scones on a baking sheet lined with parchment. Brush the tops of each scone with heavy cream and sprinkle with sugar.
Bake the scones for 15-20 minutes or until deep golden brown. Enjoy!