Gingerbread Scones with Lemon Icing

As a kid, I thought the only redeeming fact about gingerbread was the lemon sauce we got to eat with it. I was that kid who heaped on three times as much sauce as necessary in any sugary situation: gingerbread, ice cream, bread pudding - you name it, if it was a sauce and had sugar in it, I'd probably rather drink it straight.

Are you starting to understand my unhealthy love of sugar?

These scones, from my Mama's Christmas recipe book, are supposed to just be scored decoratively and adorned with an almond. In addition to feeling like this wasn't quite enough sugar, I thought a splash of lemon (which I associate with gingerbread) would be perfect. The scones themselves are full of spices, bring the gingerbread flavor in full force. They are moist and flakey, with a soft texture. I've honestly never made scones before, and these turned out delicious! These would be great for a holiday breakfast or brunch addition - I enjoyed mine with some Egyptian licorice tea!

Gingerbread Scones with Lemon Icing

• Author: Adapted from Mama's Christmas recipe book
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 8 scones 1x

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Description

Comfortingly spicy and rich, these scones are delicious during the holidays with lemon icing to give them a fresh twist and make them a semi-savory treat at any time of the year.

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Ingredients

Units USM Scale 1x2x3x

Scones

• 2 cups flour
• ¼ cup brown sugar
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp allspice
• ¼ tsp salt
• ½ cup butter, chilled
• ⅓ cup molasses
• ⅓ cup milk
• 1 egg, beaten

Icing

• 1 cup powdered sugar
• 2 Tbsp lemon juice

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Instructions

1. Preheat oven to 425 F.
2. For the scones, combine all dry ingredients. Cut in butter. Stir molasses and milk together; add to dry ingredients. Mix just until dough forms - do NOT over-mix!
3. With floured hands, gather dough and transfer it to a greased cookie sheet. Pat out into a circle ½" thick. With a floured knife, cut into wedges. Bake for 15-18 minutes. Cool on cookie sheet for 5 minutes, then transfer to a rack and allow to cool completely.
4. For the icing, combine powdered sugar and lemon juice. Add more lemon juice or sugar accordingly for your desired consistency. Spread or drizzle over scones, allow to set, then serve.

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Notes

• As with any quick bread, and especially biscuits and scones, over-mixing can drastically alter the end result. Mix less than you are tempted to.
• I had some half-and-half I needed to use, so I put that in place of the milk. It was delicious!