Gingerbread Scones with Lemon Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Busy morning? Fill your kitchen with the warm aroma of these tender gingerbread scones. Then slather on some lip-smacking lemon butter and relax with a steaming cup of coffee. Yum! âSharon Delaney-Chronis, South Milwaukee, Wisconsin Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/2 cup cold butter |
3/4 cup heavy whipping cream |
1/3 cup molasses |
1/2 cup dried currants |
lemon butter: |
1/4 cup butter, softened |
1/4 cup confectioners' sugar |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
Directions:
1. In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants.
2. Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
3. Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
4. Meanwhile, in a small bowl, beat the butter, confectioners' sugar, lemon juice and peel until combined. Serve with warm scones. Yield: 16 scones.
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