GINGERBREAD RAISIN SCONES

Hope everyone is having a really nice and relaxing weekend so far! We put up our tree, have back to back Christmas movies on deck and lots of baking in our future. If you’re planning on having a chill weekend, I recommend baking these Gingerbread Raisin Scones to put you in a holiday mood. They’re buttery, flakey, golden brown + perfection!

GINGERBREAD RAISIN SCONES

Yield: Makes 8 Scones

Ingredients:

For Scones:

2 cups all-purpose flour

1/2 cup granulated sugar

2 and 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon cloves

1/2 teaspoon salt

1/2 cup butter, frozen

1/2 cup heavy cream

1 large egg

3 teaspoons molasses

2 teaspoons pure vanilla extract

3/4 cup seedless raisins

For Maple Glaze:

1/2 cup confectioners’ sugar

1 tablespoon heavy cream or milk

1 tablepsoon maple syrup

1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 400°F,

In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Grate the frozen butter using a box grater. Add to flour mixture using pastry cutter or two forks. Mixture will come together in pea-seized crumbs, you can also use your hands to do this.

Whisk heavy cream, egg, molasses and vanilla extract together in a small bowl then pour over flour mixture. Add blueberries, then mix together until everything is just combined. Pour mixture onto a floured counter and work dough into a ball. Press into an 8-10 inch diss. Cut evenly into 8 wedges with a sharp knife. Sprinkle scones with extra sugar is desired.

Place scones on a prepared baking sheet a few inches apart and refrigerate for at least 15 minutes. Bake for 15 – 20 minutes or until golden brown.

While scone are baking, prepare glaze. In a small bowl, whisk together confectioners’ sugar, heavy cream, maple syrup and vanilla extract. You can make the glaze thinner/thicker by adding more or less heavy cream.

Remove scones from the oven and cool for a few minutes. Drizzle with maple glaze once they are cool.