Gingerbread Scones
Makes 8
These are delicious! Tender and flakey and filled with lots of gingerbread flavour. Break out the teapot! These deserve to be enjoyed with a nice hot cuppa!
350g plain flour (2 1/2 cups all purpose flour)
3 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground all spice
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp bicarbonate of soda (baking soda)
50g soft dark brown sugar (1/4 cup, packed)
125g of cold butter, cut into bits (1/2 cup)
180g white chocolate chips (1 cup)
120ml whole milk
1 large free range egg
1 tsp vanilla
For the Glaze:
2 ounces cream cheese
130g icing sugar (1 cup powdered sugar)
1 1/2 tsp milk
few drops vanilla
Sift the flour, baking powder, ginger, cinnamon, allspice, cloves, nutmeg, cardamon, salt and soda into a bowl. Whisk in the brown sugar. drop in the butter and rub it into the mixture with your fingertips until the mixture resembles fine bread crumbs. Stir in the chocolate chips. Whisk together the milk, egg, vanilla and molasses. Add all at once to the dry ingredients and stir together quickly to make a soft dough. It may be a bit sticky. That’s okay. If by some chance it is too dry, you can add a touch more milk. Tip out onto a lightly floured board and pat and shape into an 8 inch round circle. Cut into quarters with a sharp knife and then cut each quarter in two again to give you eight wedges. Place on the baking sheet, leaving plenty of space in between for spreading. Brush the tops lightly with milk and sprinkle with the demerara sugar.
Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set. Remove from the oven and allow to cool completely.
Whisk together the drizzle ingredients until smooth. Drizzle decoratively over the top of the scones. Allow the drizzle to set before serving. These will keep in an airtight container for several days.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/12/gingerbread-scones.html
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