|Whole Wheat Gingerbread Scones|
Gingerbread season is here! If you’re mourning the passing of pumpkin season, as I lamented a few weeks ago, ushering in gingerbread with a similar flavor profile is a surefire way to comfort yourself. These scones, the recipe scribbled on a piece of scrap paper from some unknown recipe source in my mom’s kitchen, have been begging to be made and I’m not ashamed to admit it was October when I first gave them a try.
Now that we’ve fallen in love, these will be made all season long! My main complaint about scones is that they never taste as good after the day they’re made. While these only lasted two days, they reheated nicely in the oven and were amplified with a bit of butter and jam. My brother-in-law liked them because they weren’t sickly sweet and with only 1/3 cup of sugar in the entire batch, they are definitely breakfast material. I was glad I added a sprinkle of raw cane sugar before baking, it added the perfect amount of crunch and sweetness. The crispy exterior gives way to tender insides and even though the original recipe called for shaping the dough in rounds and cutting into triangles, I liked the rustic look of the drop scones!
recipe source unknown--scribbled on a piece of paper from my mom's house!
-2 cups whole wheat flour
-1/3 dark brown sugar
-2 tsp baking powder
-1/8 tsp baking soda
-1/2 tsp ginger
-1/8 tsp cloves
-1/8 tsp nutmeg
-1/2 tsp salt
-1/3 cup unsalted butter
-3 tbsp molasses
-3 tbsp milk
-1 tsp vanilla extract
1. Preheat oven to 375F. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, ginger, cloves, nutmeg, and salt. Cut in butter until crumbly.
2. In a separate small bowl, mix the egg with the molasses, milk, and vanilla extract. Pour wet ingredients into the dry, mixing just until combined.
3. Place mounds of batter (about 1/3 cup) onto a parchment lined baking sheet. Bake for 20-25 minutes, until cooked through and bottoms are lightly browned.