It’s Sunday morning, the Christmas tree is twinkling, Gingerbread Scones are baking in the oven, and Joy Aldrich is coming over to talk with me about collaborating on A Passionate Plate. I can’t tell you how excited I am about this… Joy is one of my very best friends and she is definitely the Martha Stewart of my world (and I mean that as a compliment, in case you are wondering). I’ll fill you in more about Joy and what we are planning for A Passionate Plate later this week. In the meantime, back to the scones…
Packed full of holiday spices, crystallized ginger, and currants, these moist scones are a delicious way to start a Sunday morning. Add a little whipped cream to the top, or a scoop of vanilla ice cream, and you’ve got dessert.
The recipe came from my mom, who adapted it from Midwest Living.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup packed brown sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt (or 1/4 tsp. regular salt)
- 1/2 cup currants or raisins
- 1/4 cup cold butter, cut into small pieces
- 1 Tbsp. crystallized ginger, chopped
- 1/2 cup heavy cream
- 1/4 cup light molasses
- 1 egg
- Ingredients for Glaze:
- 1 egg white
- 1/2 tsp. water
- Demerara sugar or coarse decorator sugar
- Preheat oven to 375 degrees. In a large bowl, combine the flour with brown sugar, baking powder, baking soda, ground ginger, cinnamon and salt. Add the butter to the bowl and cut it in to the flour mixture with a pastry cutter or fork until the mixture turns into course crumbs. Gently stir the crystalized ginger and currants into the flour mixture.
- Mix the egg, whipping cream and molasses together in a small bowl until well combined. Make a well in the center of the flour mixture and add the egg mixture, gently stirring until the mixture pulls together into a dough.
- On a lightly floured surface, gently kneed the dough 5 to 6 times, then divide the dough into two pieces. Pat each piece out into a 5″ round by 1/2″ thick circle. Cut each round into 6 pieces and place the scones on an ungreased baking sheet.
- Mix the egg white with 1/2 tsp. of water. Brush the top of each scone with the egg white mixture, then sprinkle on a little decorator sugar. Bake the scones at 375 degrees for 12 to 15 minutes. Serve them warm or at room temperature.