* Exported from MasterCook *
Scones with Eggnog Glaze, Gingerbread
Recipe By : Kellie
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Holidays Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cold heavy cream -- plus
1 tablespoon cold heavy cream
1 large egg
1/4 cup molasses
2 cups all-purpose flour -- plus more for work surface
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
6 tablespoons cold unsalted butter -- (3/4 stick), cut
into small pieces
granulated sugar -- for sprinkling
1/2 cup powdered sugar
3 tablespoons eggnog
Start your holiday morning with a pile of Gingerbread Scones drizzled
with eggnog glaze.
PREP: 10 MINUTES
COOK: 18 MINUTES
TOTAL: 28 MINUTES
Preheat oven to 400F. In a small bowl, whisk together 3/4 cup of
cream, egg and molasses. In a large bowl, whisk together the flour,
granulated sugar, baking powder, ginger, cinnamon, salt and cloves.
With a pastry blender, cut the butter into the flour mixture until it
resembles coarse meal, with a few pea-size pieces of butter
remaining. With a fork, stir in the cream mixture until just
combined. The dough will still be crumbly.
Transfer the dough to a lightly floured work surface and pat into a
6-inch circle. Cut into 6 wedges and transfer to a parchment-lined
baking sheet. Brush the tops with 1 tablespoon cream and sprinkle
with granulated sugar. Transfer to the oven and bake until golden, 16
to 18 minutes, rotating the sheet pan halfway through. Allow to cool
on the sheet pan for 5 minutes and then transfer to a wire rack to
cool completely.
While the scone cool, whisk together the powdered sugar and eggnog
until smooth. Drizzle the glaze over the scones. Allow the glaze to
set, approximately 30 minutes, before serving.
Store in an airtight container for up to 48 hours. Best when served
the same day.
Cal 489, Fat 23g, Carb 63g, Sod 231mg, Fiber 1g, Pro 6g
Review: Made these today. Recipe is a bit off regarding sugar, but I
figured it out. Smell is heavenly. Will eat in a bit. I also made
these into 8 pieces, 6 is way too big.
Reply: Thanks so much for trying out the recipe! I appreciate your
comment. The sugar amount is personal preference, the scone is much
less sweet than a cookie and so the sugar amount is reduced
significantly. And I agree, the 6 scones are on the large size so
cutting them smaller is definitely a great idea. I do it usually, but
for this recipeâ?¦I felt 6 was good if being served for brunch.
S(Internet address):
"https://thesuburbansoapbox.com/gingerbread-scones-with-eggnog-glaze/";
Yield:
"6 to 8"
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Per Serving (excluding unknown items): 488 Calories; 25g Fat (46.2%
calories from fat); 6g Protein; 60g Carbohydrate; 1g Dietary Fiber;
115mg Cholesterol; 379mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.
NOTES : 2018 - 1216