Recipe
Breakfast
Gingerbread Scones
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. organic all-purpose flour | ||
| 2 tsp. baking powder | ||
| 1 ¼ tsp. apple pie spice | ||
| ¼ tsp. baking soda | ||
| ¼ tsp. salt | ||
| 1 ½ tsp. shredded fresh gingerroot | ||
| 6 tbsp. chilled organic butter | ||
| 1 egg, beaten | ||
| ¼ c. molasses | ||
| ¼ c. water | ||
| Orange juice and sugar, optional |
Directions
- Preheat oven to 400 degrees.
- Combine flour, baking powder, apple pie spice, baking soda and salt. Stir in ginger; cut in butter until mixture resembles course crumbs.
- Combine egg, molasses and 1/4 cup water; stir into flour mixture. Stir until moistened.
- Turn dough onto floured surface; knead 10 to 12 strokes. Pat into an 8-inch circular pie or cake pan; cut into 12 wedges. Place wedges 1 inch apart on an ungreased baking sheet. Brush tops with orange juice and sprinkle with sugar, if desired.
- Bake 10 to 12 minutes or until done.
Nutrition facts
Servings
153 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 33mg
- Sodium: 157mg
- Total Carbohydrates: 21g
- Protein: 3g