[gingerbread scone in limited day light]
Then this happened...
I just wanted to whip a little bit of whipped cream to top my tasty dessert.
Apparently my container was a bit too small.
My computer is still sticky. So is my phone.
Facebook is open...yes.
Messy hair, grade 12 PE shirt, disaster kitchen...everyday life.
It looks kinda gross.
It tasted really good though! mmm
So finally, here is the recipe for the scones. Add pears, add whipped cream, or just eat with some butter and a pumpkin spice latte. Mmm.
Gingerbread Scones, adapted from allrecipes.com
2 cups Flour
1/4 cup Brown Sugar
2 tsp Baking Powder
1 tsp Ground Ginger
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 cup Cold Butter
1/3 cup Molasses
1/4 cup Milk
Sugar for sprinkle over top
1. Preheat oven to 400 degrees F
2. In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon.
3. Cut in cold butter until it is the consistency of course crumbs.
4. In a separate bowl, combine all the wet ingredients until smooth.
5. Add to flour mixture and stir till just moistened.
6. Turn out onto a floured surface and kneed a couple of times. If the dough is way to sticky, add a bit more flour about 1 tbsp at a time.
7. Pat out into a circle about 1/2 inch thick and cut into wedges. ( I pat into a rectangle and cut with a biscuit cutter to get round scones. )
8. Place onto a greased or parchment lined cookie sheet. Brush with milk then sprinkle with sugar.
9. Place in the freezer for 5 minutes and then take directly to preheated oven.
10. Bake for 10-15 minutes until they bounce back slightly when touched.
* serve warm with whipped cream or butter, cream cheese icing on top would also be amazing*