Gingerbread Scones

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Gingerbread Scones

Gingerbread Scones


  • 1/4 cup granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup quick or old-fashioned oats
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon <A href=http://www.culinary


  • Preheat oven to 425 degrees. Reserve 1 teaspoon of the sugar. Combine remaining sugar with flour, oats, baking powder and spices. Mix well. Cut in margarine until mixture is crumbly. Combine milk, currants, egg whites and molasses. Add to dry ingredients and mix just until moistened. Turn onto lightly floured surface; knead gently 5 to 10 times. Pat dough to 3/4-inch thickness. Cut with 2-1/2-inch heart-shaped cutters or round biscuit cutter. Place on ungreased baking sheet. Sprinkle tops with the reserved sugar. Bake in 425-degree oven for 9 to 11 minutes, or until golden brown.

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