Gingerbread Scones

Gingerbread Scones

Gingerbread Scones

Dress your breakfast up for the holidays! The classic spice profile of gingerbread cake-cinnamon, ginger, and allspice—is nicely suited for tender, buttery scones.

Ingredients
  1. Essential Goodness Gingerbread Cake + Cookie Mix
  2. 1 cup King Arthur Unbleached All-Purpose Flour
  3. 8 tablespoons cold butter, cut into 1/4" cubes
  4. 1 large egg
  5. 3/4 cup milk
Instructions
  1. Preheat the oven to 400°F with a rack in the top third. Lightly grease a baking sheet, or line it with parchment.
  2. Combine the mix and flour, and then add the cubed butter. Using your fingertips, or a pastry blender, work the butter and mix together to form uniform crumbs, with only a few pea-sized chunks of butter remaining.
  3. Using a fork, stir together the egg and milk, and then stir them to the crumbly mixture, stirring just until combined.
  4. Scoop the dough onto the prepared baking sheet, using about 1/4 cup for each scone. A muffin scoop is great here.
  5. Bake the scones for 16 to 20 minutes, until golden brown and firm to the touch.
  6. Remove the scones from the oven, and cool them on the pan for 5 to 10 minutes. Serve warm.

Yield: 10 scones