Saturday, August 29, 2009

Saturday morning scones...

This morning, I made Gingerbread Scones for breakfast. Here's the recipe:

2 c. flour
1/3 c. brown sugar
2 tsp. baking powder
1/8 ts. baking soda
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp salt
1/3 c. butter or margarine
1 egg
3 tbs. molasses
3 tbs. milk
1 tsp. vanilla
1/2 c. raisins (opt.)

Stir together the dry ingredients. Cut the butter into the flour mixture with pastry blender (or food processor) until it resembles course crumbs. In a small bowl, mix egg, molasses, milk & vanilla. Add the egg mixture to the dry ingredients and stir to combine. The dough will be sticky. With lightly floured hands, pat the dough into an 8" circle in the center of a greased baking sheet. Sprinkle with sugar. With a serrated knife, cut into 8 wedges. Bake 20 -25 minutes at 375*. Let cool 5 minutes. Serve warm & enJOY!

I cut this recipe in 1/2 for the two of us. Amy had given us DELCIOUS Maple Cream from Mt. Cube Sugar House in Orford, NH. It is so good that if you don't have anything to put it it with a spoon. It was perfect for these scones!

Rick had to wait a little longer than the 5 minutes cooling time because I wanted to take pictures! :) He is always such a good sport! Love him so much!

The "before - baked" picture. I baked it on a well used baking stone. (No need to grease this)

I love using different dishes. These little square plates were perfect!

The finished product with the Maple Cream and a cuppa coffee!


  1. Ummmmm. Where's mine?!!!!!!!!!!!!!!

  2. Where did you get the maple cream? I'm thinking about trying these this afternoon for "tea-time" with the kids. (finally) Teresa

  3. Ummm...never mind about that question. I just printed out the recipe and saw that Amy bought it for you back east. I missed that the first time around. Teresa

  4. Tea time sounds WONDERFUL!!! :)