“Christmas gives us an opportunity to pause and reflect on the important things around us.”
—DAVID CAMERON
Gingerbread Scones
Makes 12
These wonderfully golden bakes incorporate the beloved flavors of a gingerbread cookie—with ginger plus cinnamon, nutmeg, cloves, and allspice adding delicious warmth—in tender scones sprinkled with turbinado sugar. Part these treats in half and add a dollop of clotted cream and lemon curd for supreme enjoyment.
3 cups all-purpose flour
¼ cup firmly packed dark brown sugar
1 tablespoon baking powder
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup cold unsalted butter, cubed
1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
2 tablespoons molasses
1 tablespoon turbinado sugar
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, brown sugar, baking powder, ginger, cinnamon, salt, nutmeg, cloves, and allspice. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
• In a small bowl, stir together 1¼ cups cream and molasses. Add to flour mixture, stirring with a fork just until mixture starts to come together. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at time, until it does. Dough should be somewhat firm.)
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin,
