Happy Sunday Bead Heads!
This week I’m going to share a recipe that I just finished perfecting, namely Gingerbread Scones. I found a recipe from an old B&B cook book for what they called Gingerbread scones, but when I made it, the result was horrible. I should have known better when the so-called gingerbread did not even have any ginger.
The scones turned out hard and dense and dry, everything you don’t want your scones to be. As I was complaining bitterly, Mrs. Dog said “Well, hell, honey, you’re a baker, why don’t you just make your own recipe if you want them that badly?”
Sometimes we need the Shakaboku (that swift spiritual kick to the head) to get our asses in gear. But once you’ve received it, well you just have to roll up your sleeves and get baking!
So I started thinking about what I wanted in a gingerbread scone. It needed to be scone like, of course, so it was going to need to be the right kind of dense without being dry or too hard-tack like. And, of course, there had to be the elements of gingerbread, so that meant lots of ginger, cinnamon and nutmeg, plus molasses.
The problem was going to be that the molasses were really viscous, and an additional liquid. I tried just subbing the molasses for some of the sour cream, but that was unsatisfactory, with the same problem of getting little rocks that would not rise. So I decided that what I needed was just more flour to balance out the liquid of the molasses and leave all the other proportions the same for a cream scone.
So simple, once you really think it through, but the result is a lovely brown scone bursting with gingerbread flavor, just firm enough to put butter or proper double cream on!
So now that I have your mouths watering, let’s make some Gingerbread Scones!
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