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Gingerbread Scones

Sticking with the same theme as the previous post, this recipe uses our Gingerbread Pancake Mix. These scones make for a great post sledding treat! They go well with a big glass of milk and incorporate some of this season’s flavors.

They have a nice ginger bite, crumbly soft texture, and are sweet enough that children (of all ages) will gobble them up. This recipe is a little time consuming, but very worth it. These are something we just recently created with this blog in mind. We hope you enjoy them as much as we did!

1 Package of our Gingerbread Pancake Mix (including spice packet)
1/3 Cup of Brown Sugar (packed)
2 tsp baking powder (not pictured)
1/4 tsp baking soda
1/4 cup of cold butter
1 whole egg
1/2 of heavy cream (or whole milk if that is all you have)
1/4 cup of molasses
1 egg white
1/2 teaspoon water
course topping sugar- can use colored if preferred (optional)

In a large mixing bowl combine Gingerbread Pancake Mix (including spice packet) with brown sugar, baking powder and baking soda.

Cut the butter- while still cold- into small 1/2″ cubes, place them in a bowl and gently cut the butter in with your hands, until it looks a bit like sand (see below, for instructions on cutting in butter- visit here: In a separate bowl combine 1 whole egg, cream, and molasses- stirring until well blended.
Combine molasses mixture with the dry ingredients until well mixed- if it feels too dry- add a little bit of cream- but it shouldn’t be a “wet” dough.

Once combined, turn out onto a floured work surface. Gently kneed the dough 10-12 strokes or until dough becomes smooth. Work dough into a ball.

Cut this ball into two even pieces. Very gently roll these balls into 2 discs about 3/4″ thick. Cut each disk into 6-8 wedges.

Line a baking sheet (or two depending on size) with parchment paper, or spray with non stick spray. Separate the wedges of the scones about an 3/4″ apart on the baking sheet. Mix together your egg white and water. Brush it onto the tops of the scones and then sprinkle the scones with coarse sugar.
Place the scones on the baking sheet into the freezer for about 20-30 minutes. This will improve your rise in the oven and the texture of your scones. While they are chilling- preheat your oven to 375 degrees F.

Bake for 15-20 minutes or until a wooden toothpick inserted into them comes out clean (this may take longer or shorter depending on you oven). In the oven they may spread and come together a bit, don’t worry, this is fine. When they are done and cooled you can gently separate them with a knife.