GINGERBREAD SCONE MIX

 

  • Cooking Time:
  • Servings: enuf for 3 mixes
  • Preparation Time:

Ingredients

  • 3 3/4 cups plain flour
  • 1/2 cup packed brown sugar
  • 2 Tbs. baking powder
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon (I used Saigon)
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 3/4 cup shortening

Directions

  • To make the mix:
  • Combine the flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves and nutmeg. Using a pastry blender - or your fingers - I used my hands after a couple of swipes with the blender (I think you could do it in the food processor - but not really necessary)
  • Cut in the shortening until mixture resembles coarse crumbs.
  • For each gift, spoon 1 3/4 cups of the mix into a plastic bag or jar. Seal and store up to 6 weeks at room temperature (up to 6 mos. in freezer).
  • Include instructions with the gift/mix.
  • Scone Directions:
  • Preheat oven to 400 degrees.
  • 1 3/4 cups scone mix
  • 1 egg, beaten
  • 2 Tbs. milk
  • 1 Tbs. molasses
  • More milk and sugar for garnish, if desired
  • Pour the scone mix into a medium size bowl and make a "well" in the center of mixture.
  • Beat egg - in a small bowl - or measuring cup - add molasses and milk and combine with beaten egg. Pour liquid into the "well" of the dry mixture and combine well until well moistened. Turn dough out onto a lightly floured surface and knead gently 10 times or until the dough is smooth. Form a 6 to 8 in. circle (depending on how thick you want your scones) and cut into 8 wedges. (they are generous) Place wedges 1 in. apart on an ungreased baking sheet. Brush w/ additional milk and sprinkle with sugar if desired. (I did this and it adds a nice touch)
  • Bake 10 to 12 minutes or until bottoms are brown. Serve warm.

Notes

Categories: Scone 

Author Credit: This came from the AJC and the source was BHG.com

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