Ingredients: |
Ingredients: SCONE
2 c. (250 g) all purpose flour
1 TBS baking powder
1/4 tsp. salt
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c.(50 g) packed brown sugar, light or dark
5 TBS unsalted butter, cold and cut into ˝-inch cubes
1/4 c.unsulphured molasses, (not blackstrap)
3/4 c.(180 ml) heavy cream, cold
GLAZE
1 c. (120 g) confectioners’ sugar, sifted
1 TBS pure maple syrup, not pancake syrup
1/2 tsp. vanilla extract
1 TBS milk, or more for desired consistency
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Directions: |
Directions:Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves and brown sugar. Add cold butter and use two forks or fingertips until small crumbs form.
In a measuring cup, whisk together heavy cream and molasses. Pour mixture over flour mixture and use a rubber spatula or wooden spoon to mix until large clumps form.
Transfer dough to a lightly floured work surface and use your hands to shape into a thick disc, about 8 inches in diameter. Cut the dough into 8 triangles using a sharp knife or bench scraper.
Place scones on prepared baking sheet and freeze for 15 minutes.
While the scones chill, preheat oven to 425°. Bake15-18 minutes until golden brown.
GLAZE
Whisk together confectioners’ sugar, maple syrup and vanilla. Add milk if needed for thinner consistency. Drizzle glaze over warm scones and serve. |
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