Dec 27, 2007 Posted in Baking, Recipes

Gingerbread Scones

 

Javier Franco, Pastry Chef
Four Seasons Resort,  Jackson Hole
December, 2007

Yield: 2 dozen scones

4 ½c  all purpose flour
2 c     rolled oats
¾ c    brown sugar
3 ½t         ground cinnamon
2 t         ground cloves
¾ t    salt
2 ½t         baking powder
½ t         baking soda
2 ½    sticks unsalted butter
3/4 c  dried cranberries
1 ¼ c         buttermilk
1       egg
¼ c         molasses
2 t         vanilla extract

Preheat the oven to 375°F.

In a large mixing bowl sift the flour, sugar, spices, salt, baking powder and baking soda. Gently mix in the rolled oats. Cut the butter in small cubes. With a pastry blender, cut the butter into the dry ingredients until it is the size of small peas. Add the dried cranberries into the flour and butter mixture and toss together.

Blend the buttermilk, vanilla, molasses and egg together in a small bowl. Pour the buttermilk mixture into the flour mixture and stir gently with a spoon until the mixture can be gathered into a ball. Do not over mix!

Gather the dough into a disc shape and wrap it in plastic. Chill the dough for one hour or up to two days in the refrigerator.

On a lightly floured surface, roll out the chilled dough to a ½ inch thickness. Cut the dough into desired shapes about 2 ½ to 3 inches in diameter.

Line a baking sheet with parchment paper and place the scones, leaving a 1 inch space between each one. Brush each scone with butter milk and sprinkle tops with sugar in the raw. Bake the scones for 16 to 20 minutes, or until they are light brown. Serve warm or at room temperature.