I made Gingerbread scones from Heritage Schoolhouse these back in April when we had that long run of rainy days.
Woah. I don't think scones are supposed to spread out that much.
I think maybe the butter was too warm, or I worked them too much? I thought I was gentle so I'm going to go with the butter not being cold enough.
They may have looked bizarre, but they tasted wonderful. They reminded me of those huge cakey gingerbread men you can buy at fancy bakeries over Christmas time. Normally I'm a on team crispy when it comes to ginger cookies. These scones were so amazing that now I'm not so sure anymore.
For the sake of science, I will have to make these again. I think if I pulse the ingredients in a food processor the won't be exposed to as much heat from my hands. I also wonder if these scones weren't supposed to be divided into 2 disks, then cut into 8 scones for a total of 16 scones. The scones were almost as big as my whole hand. I thought scones were more regular cookie size. I'll probably have to give the smaller scones a test drive too. Oh the things we have to do in the name of science!
Gingerbread Scones from Heritage Schoolhouse
2 c flour
3 T brown sugar
2 t baking powder
1 t ground ginger
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 c cold butter
1/3 c molasses
1/4 c milk
1 egg, separated
sugar for sprinkling on top
Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until resembles coarse crumbs; set aside. Combine molasses, milk and egg yolk in separate bowl; add to flour mix just til moistened. Turn dough onto floured surface; knead gently 6-8 times. Pat into an 8" circle; cut into 8 wedges and place 1" apart on a greased or parchment covered baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 400F for 12-15 min til golden brown. Remove from pan to wire rack to cool. They taste great warm or room temp. Store in air tight container