Video recipe: Gingerbread scones

Scones and gingerbread are well-known baking favourites in the UK, Australia and the USA. In this video recipe, Stephanie Jaworski of Joyofbaking combines the two to create a divine hybrid of two of the most popular bakes in history. The result is a crumbly individual portion cake with the delicious flavours of cinnamon and ginger with all the added goodness of oats and dried fruits. Must be tried to be believed.

Ingredients:

Scone Dough:

  • 1 3/4 cups (225 grams) all purpose flour
  • 3/4 cup (60 grams) old fashioned or quick cooking rolled oats
  • 1/3 cup (75 grams) light brown sugar
  • 2 teaspoons (2 grams) ground ginger
  • 1 1/2 teaspoons (1.5 grams) ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon (2 grams) salt
  • 1 1/2 teaspoons (4 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 cup (113 grams) cold unsalted butter, cut into pieces
  • 1/3 cup (50 grams) dried raisins, cranberries or cherries (optional)
  • 1-2 tablespoons (10-20 grams) crystallized ginger, finely chopped (optional)
  • 1/2 cup (120 ml) buttermilk
  • 2 1/2 tablespoons (45 grams) unsulphured molasses

Maple Glaze: (optional)

  • 1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
  • 1 1/2 tablespoons pure maple syrup
  • 1 - 2 teaspoons cream or milk

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