I used to think scones were the bottom rung baked goods, but then I learned to bake them professionally and discovered the secrets to making flaky, melt-in-your-mouth scones. I adapted the basic scone recipe I was baking hundreds of (literally) for Christmas by adding the signature gingerbread ingredients plus a very tasty eggnog glaze. Serve these for Christmas breakfast or add them to your cookie spread!
4 cups all purpose flour
1/2 cup granulated sugar
3/4 cup milk
1/2 cup molasses
1 cup (or 2 sticks) unsalted butter, cold
2 eggs- light beaten
2 tablespoons baking powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon cloves
For the glaze:
1 1/2 cups powder sugar, sifted
1/4 cup eggnog
Let’s do it!
- Preheat oven to 400.
- Combine flour, sugar, baking powder, cloves, ginger and salt in a large mixing bowl.
- Using a cheese grater, grate the cold butter into the flour mixture. It’s important to grate it in so that you can more evenly distribute it into the flour, creating a flaky crumb that isn’t dense. Work the grated butter into the flour mixture using a pastry blender, fork or spoon.
- Add molasses, eggs and milk and use your hands or stir with a spoon to combine. If the mixture is till very flour-y, you can gradually add more milk.
- Transfer the dough to a well floured surface and knead very briefly. Over kneading this dough will result in dense, tough scones.
- Sprinkle the top of the dough mound with flour and roll out to about 1- 1 1/2’ thickness. Use your favorite cookie cutter to cut the dough into your scones. You’ll want to flour the cookie cutter in between each cut to get consistent shapes.
- Bake scones on parchment lines sheet for 15 - 18 minutes. Scones are done when they are golden/medium brown underneath, being checking them at about 12 minutes in.
- While scones are baking, whisk eggnog and powdered sugar to create your glaze.
- Allow scones to cool completely then drizzle with the glaze. For the glaze to be fully set, wait 30 minutes before serving or just dive in! :)