Certain smells and flavors conjure up the essence of Christmas! Just like the aromas of the spices baking in the oven of my favorite Gingerbread Scones. Gingerbread is an Old World recipe that has somehow become synonymous with the Christmas Season around the world including both Ireland and America. These Gingerbread Scones are perfect for holiday brunch are always a hit especially when served with Lemon Curd and Fresh Whipped Cream. Enjoy the season and the spices of Christmas.. It’s the time!
Gingerbread Scones with Clotted Lemon Cream
Gingerbread scone ingredients (makes ½ dozen):
1 lb. (4 cups) self-rising flour
1 tsp. baking powder
2 oz. (¼ cup) dark brown sugar
¼ tsp. salt
1 tsp. ground powdered ginger
½ tsp. nutmeg
¾ tsp. cinnamon
6 oz. (¾ cup) butter (cold and cut into small pieces)
1 egg (beaten)
4 fl. oz. (½ cup) buttermilk
2 fl. oz. (¼ cup) molasses
egg wash (1 egg beaten with a little water or milk)
How to make them:
Preheat your oven to 425° F.
Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
Cut the cold butter into the mixed dry ingredients then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
Turn the resulting dough out onto a lightly floured surface.
Knead the dough a few times and then roll it out with a lightly floured rolling pin until it’s about ¾” thick.
Cut the scones out of the flattened dough using a 1” biscuit cutter.
Brush dough scones with egg wash and place onto a lightly greased baking sheet.
Bake 12–15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
Best served warm. Serve sliced in half and slathered with clotted cream.
So, I wanted to follow up with my recipe for Fall Apple, Oat and Walnut Scones. I hope you have been waiting with bated breath from my last apple butter post? Late September is the time of year where we all begin to celebrate all things apples. So may I suggest there no better way of enjoying the season than by baking some fall Apple scones? Hearty Oatmeal and apples make these scones perfect for breakfast or that mid morning snack? I featured the scones recently at my fall tea cooking class at Wholefoods market and they were a huge hit. I encourage you to go ahead and take time to enjoy this bountiful fall harvest season and eat more apples when they are farm fresh. Oh, and this photo is taken in Northern Ireland at my high school friend Stephen Kane’s farm; and his freshly picked apples are the best. Thanks Stephen for allowing Gary to come and take photos of your delicious Bramley’s!
Apple and Walnut Oatmeal Scones (with Apple Butter)
(makes 12 scones)
1 cup quick cooking Irish rolled oats
2 cups all purpose flour
¼ cup light brown sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ cup unsalted Kerrygold butter (cold)
3/4 cup buttermilk
1 small apple (finely grated)
½ cup walnuts (toasted) (plus ¼ cup or 12 pieces for garnishing the scone)
1 egg (beaten)
5 Tbsp salted butter
5 Tbsp Apple Butter
How to make it:
Preheat the oven to 425 degrees F. Place oats on a baking sheet and toast for a few minutes until lightly browned and set aside. While oven is still hot toast the walnuts for 4-5 minutes until golden brown. Reserve 12 pieces to garnish each scone and chop the remaining nuts finely.
Combine cooled oats, four, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
Cut in butter until crumbly using a food processor and stir in the nuts.
Beat the buttermilk and egg together and stir in the grated apple. Slowly combine with the dry ingredients.
Turn dough out on to a lightly floured surface. Roll out dough with lightly floured surface. Fold over dough and then knead 4-5 times.
Cut scones using a 1”biscuit cutter or in to 2 6” circles about ¾” thick.
Brush dough with egg wash and sprinkle some Scottish fine oats on top.
Bake at 425 degrees for first 10 minutes and then turn down to 350 degrees for 5 more minutes.
To serve cut each scone in half and spread a thin layer of Kerrygold salted butter. Using a teaspoon add a little apple butter. Garnish with a toasted walnut.
Whole Foods Avalon
My Irish Class
Cooking with the Gals
Enjoy apple picking wherever you are and keep it local!