Gingerbread Scones Recipe

 Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Or you can lightly butter your baking pan or spray it with a non stick cooking spray.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the crystallized ginger and dried raisins, if using. In a separate bowl mix together the buttermilk and molasses. Add to the flour mixture and mix just until the dough comes together. Do not overmix.

Transfer to a lightly floured surface and knead the dough gently and then pat into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on your baking sheet and brush the tops of the scones with a little cream or milk. If desired, sprinkle the tops of the scones with some rolled oats.

Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out just clean. Transfer to a wire rack to cool.  

Glaze: In a small bowl combine the powdered sugar with the maple syrup and add just enough cream to make it of pouring consistency. With a spoon drizzle the glaze over the tops of the scones and let dry. 

Makes 8 scones.

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