Delicious Variation!

Are you looking for an excuse to eat gingerbread for breakfast?  Then look no further than this innovative scone recipe.

Ginger-Molasses Scones

2 cups of all-purpose flour
1-1/2 cups of whole-wheat flour
1 Tablespoon of baking powder
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 stick, plus 6 Tablespoons of cold butter, cut into small cubes
3/4 cup of créme fraîche
5 Tablespoons of dark molasses
1 Tablespoon of honey
1 teaspoon of finely grated orange zest
1/4 cup of turbinado sugar (plus additional for sprinkling)
1 cup of candied ginger, finely chopped (4 ounces)
1 large egg, lightly beaten

1. Preheat your oven to 400 degrees.  In a food processor, combine the flours, baking powder, ground ginger, cinnamon, cloves, and salt.  Pulse to combine.  Add the butter and pulse until pea-sized crumbs form.

2.  In a bowl, whisk the créme fraîche with the molasses, the 1 Tablespoon of honey, the grated orange zest, and the 1/4 cup of sugar.  Add the molasses mixture to the food processor along with the candied ginger.  Pulse until the dough just comes together (about 30 seconds).  Transfer to a lightly floured surface and pat into a 12″ x 4″ rectangle about 1″ thick.  Divide the scone dough into four equal rectangles, then cut each rectangle into two triangles.

3.  Arrange the scones on a parchment paper-lined baking sheet and brush generously with the beaten egg.  Sprinkle with the sugar.  Bake the scones until golden brown and slightly firm (about 20-25 minutes).  Serve warm with butter and honey.

Note: you can make these ahead and freeze them — the “unbaked” scones can be wrapped in plastic and frozen for up to 1 month.  You can even bake them straight out of the freezer, but will have to allow for a little extra baking time.

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