Gingerbread scones with buttered rum glaze

• Produce

  • 1 1/2 tsp Mccormick ginger, Ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 3/4 cups Flour
  • 1 Glaze
  • 1 tsp Mccormick cinnamon, Ground
  • 1/4 tsp Mccormick nutmeg, Ground
  • 2 tsp Mccormick vanilla extract, Pure
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1/3 cup Sugar

• Dairy

  • 5/8 cup Butter
  • 2 tbsp Cream or half and half
  • 2/3 cup Half and half
  • 2 tsp Milk

• Beer, Wine & Liquor

  • 1 tsp Mccormick rum extract

Found on wellfloured.com

Ingredients

• 2 3/4 cups flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1 1/2 tsp McCormick Ground Ginger
• 1 tsp McCormick Ground Cinnamon
• 1 tsp salt
• 1/4 tsp McCormick Ground Nutmeg
• 1/2 cup butter, cold
• 2 eggs, large
• 2 Tbsp molasses
• 2 tsp McCormick Pure Vanilla Extract
• 2/3 cup half and half
• 2 tsp milk (for brushing the tops)
• Glaze -
• 1/2 cup powdered sugar
• 2 Tbsp butter, melted
• 2 Tbsp cream or half and half
• 1 tsp McCormick Rum Extract

Directions

• whisk together the flour, sugar, baking powder, and spices work in the  cold butter until the mixture is crumbly in another bowl whisk together the eggs molasses vanilla, and half and half add liquid to the dry ingredients,and stir until the dough holds together divide dough in half, and on a lightly floured surface form each into a ball and gently roll into a 5 inch disc - cut each into 6 wedges place wedges on a parchment or silpat lined baking sheet, and brush with the milk freeze while the oven preheats to 425 degrees bake scones 20 minutes while they are baking make the glaze by whisking the powdered sugar, melted butter, cream and rum extract until smooth cool scones on baking sheet for 5 minutes, move to a rack and spread with glaze while they are still warm