Gingerbread Scones with Eggnog Glaze

Gingerbread Scones with Eggnog Glaze

  • Prepare: 10M
  • Cook: 18M
  • Total: 28M
Gingerbread Scones with Eggnog Glaze

Gingerbread Scones with Eggnog Glaze

Ingredients

  • Produce

    • 1 tsp Ginger, ground
  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 1/4 cup Molasses
  • Baking & Spices

    • 2 cups All-purpose flour
    • 2 tsp Baking powder
    • 1/4 cup Brown sugar, light
    • 3/4 tsp Cinnamon, ground
    • 1/8 tsp Cloves, ground
    • 1 Granulated sugar
    • 1/2 cup Powdered sugar
    • 1/2 tsp Salt
  • Dairy

    • 6 tbsp Butter, unsalted
    • 13/16 cup Heavy cream
  • Beer, Wine & Liquor

    • 3 tbsp Eggnog
  • Time
  • Prepare: 10M
  • Cook: 18M
  • Total: 28M

Found on

Description

Fool-proof gourmet and family friendly meals, treats and sweets that anyone can make!

Ingredients

  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour, plus more for work surface
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
  • granulated sugar for sprinkling
  • 1/2 cup powdered sugar
  • 3 tablespoons eggnog

Directions

  • Preheat oven to 400 degrees. In a small bowl, whisk together 3/4 cup of cream, egg and molasses. In a large bowl, whisk together the flour, granulated sugar, baking powder, ginger, cinnamon, salt and cloves.
  • With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in the cream mixture until just combined. The dough will still be crumbly.
  • Transfer the dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush the tops with 1 tablespoon cream and sprinkle with granulated sugar. Transfer to the oven and bake until golden, 16 to 18 minutes, rotating the sheet pan halfway through. Allow to cool on the sheet pan for 5 minutes and then transfer to a wire rack to cool completely.
  • While the scone cool, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the scones. Allow the glaze to set, approximately 30 minutes, before serving.
  • Store in an airtight container for up to 48 hours. Best when served the same day.
  • Serves: 6 scones
  • Prepare: PT10M
  • Cook Time: PT18M
  • TotalTime:
thesuburbansoapbox.com

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Title:

Gingerbread Scones with Eggnog Glaze - The Suburban Soapbox

Descrition:

The BEST Gingerbread Scones with Eggnog Glaze. Soft and moist, the perfect addition to your cup of tea and a great homemade gift. 

Gingerbread Scones with Eggnog Glaze

  • Produce

    • 1 tsp Ginger, ground
  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 1/4 cup Molasses
  • Baking & Spices

    • 2 cups All-purpose flour
    • 2 tsp Baking powder
    • 1/4 cup Brown sugar, light
    • 3/4 tsp Cinnamon, ground
    • 1/8 tsp Cloves, ground
    • 1 Granulated sugar
    • 1/2 cup Powdered sugar
    • 1/2 tsp Salt
  • Dairy

    • 6 tbsp Butter, unsalted
    • 13/16 cup Heavy cream
  • Beer, Wine & Liquor

    • 3 tbsp Eggnog

The first person this recipe

thesuburbansoapbox.com

thesuburbansoapbox.com

629 18

Found on thesuburbansoapbox.com

The Suburban Soapbox

Gingerbread Scones with Eggnog Glaze - The Suburban Soapbox

The BEST Gingerbread Scones with Eggnog Glaze. Soft and moist, the perfect addition to your cup of tea and a great homemade gift.