With a Grateful Prayer and a Thankful Heart: Toasted Almond Gingerbread Scones

Friday, December 16, 2016

Toasted Almond Gingerbread Scones

We're having Gingerbread Scones with Christmas breakfast this year. Gingerbread is a popular flavor this time of year and it makes a tasty scone. These are extra special with frosting and almonds throughout and on top.


The scones are made and tucked safely in the freezer for Christmas morning. They can be rewarmed for a few seconds in the microwave or served at room temperature. 
 Toasted Almond Gingerbread Scones
slightly adapted from The Everyday Baker Cookbook


2 1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 tsp. baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
8 Tbs chilled, unsalted butter, cut into small pieces
1/2 cup sliced almonds, toasted
1/4 cup milk
1/4 cup molasses
1 yolk from a large egg
1 tsp vanilla

Frosting Ingredients:
1 cup confectioners' sugar
pinch salt (optional)
1 tsp butter, melted
1/4 tsp almond extract
1-2 Tbs cream

Directions:

Preheat oven to 375F.
Line a baking sheet with parchment paper or silicon mat.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until well blended. Add the cold butter pieces and cut into the flour mixture using a pastry blender until butter is pea-sized. Add almonds, reserving a couple of tablespoons for sprinkling on top of frosting. Toss gently.

Combine milk, molasses, egg yolk and vanilla in a small bowl.

Pour the egg mixture into the flour; gently stir and fold until it begins to come together and forms a dough. Dump onto work surface and knead a few times. Shape into a 6-inch disk.  Cut into 8 wedges and place on baking sheet about 2-inches apart.

Bake 20-22 minutes.  Allow to cool 10 minutes on pan and remove to a cooling rack.

While scones are cooling, make the frosting by stirring together all frosting ingredients, adding the amount of cream to desired consistency. I prefer mine on the thicker side and wait for the scones to be just a little warm so the frosting doesn't melt and form more of a glaze. While frosting is still soft, sprinkle with toasted almonds.


Here are a couple of items I always use when baking scones.
The pastry blender makes cutting the butter into the flour mixture
a breeze and the non-stick silicone mats eliminate the need to grease pans.
Click the photos below to read more.
 
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3 comments:

Karen said...

These would be perfect for Christmas morning! I remember having warm gingerbread topped with butter and sorghum syrup.

Debby Ray said...

Oh my...these look absolutely scrumptious! Perfect with a great cup of coffee! Thanks for sharing the recipe! Merry Christmas!

Mila Myk said...

Yummy! Pinning :)

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