Rich, spicy and absolutely delicious, Ginger-Molasses Scones are a special treat for any occasion, but especially with tea or coffee for breakfast.
In a perfect world, breakfast in bed would happen every morning. After 9 a.m.
Unfortunately, that perfect world scenario would have to include all sorts of caveats, like a chef to create favorite breakfasts, a butler to serve them and housekeeping to clean up after everything’s been cooked and eaten. A meal would also need to be served to my husband, enabling the two of us to enjoy the treat together (so no, this isn’t a hint to Doug).
To be honest, in the grand scheme of things, I have it pretty darn good. On weekends, coffee’s brought to me in bed by my beloved. During the week, he preps the pot so all I have to do is hit the start button when I herd Sophie out the door to take her to school. When I walk back in, I’m greeted by the warm, wonderful aroma.
All that to say, on this weekend that celebrates love, I’m really lucky because I’m loved every morning of the year.
Other than finely chopping candied ginger, which was a pain in the patootie, the food processor did all the work in this recipe, and I liked that a lot.
As per usual, the dry items were added first and mixed up, then the butter was cut in. The wet stuff was mixed together, then added to the flour and pulsed until the dough came together.
My scones were ready right at the 20 minute mark and looked gorgeous.
Doug, who’s not a big scone fan (hard to believe, I know), liked these and said they were good with coffee. I agree wholeheartedly, but then again, I think everything’s good with coffee. I shared a scone with a friend of mine and she loved it, going on and on about how delicious it was. In fact, there wasn’t any sharing. After she ate the piece I broke off for her, she took the whole thing and I never got a bite of it.
This recipe is a big win.
What I’d Do Different Next Time
Ginger-Molasses Scones Recipe
- 2 cups all-purpose flour
- 1½ cups whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 stick plus 6 tablespoons cold unsalted butter, cut into small cubes
- ¾ cup crème fraîche
- 5 tablespoons unsulfured molasses
- 1 tablespoon honey, plus more for serving
- 1 teaspoon finely grated orange zest
- ¼ cup turbinado sugar, plus more for sprinkling
- 1 cup candied ginger (4 ounces), finely chopped
- 1 large egg, lightly beaten
- Softened unsalted butter, for serving
- Preheat the oven to 400°. In a food processor, combine the flours, baking powder, ground ginger, cinnamon, cloves and salt; pulse to combine. Add the butter and pulse until pea-size crumbs form.
- In a bowl, whisk the crème fraîche with the molasses, the 1 tablespoon of honey, the grated orange zest and the 1/4 cup of sugar. Add the molasses mixture to the food processor along with the candied ginger. Pulse until the dough just comes together, about 30 seconds. Transfer to a lightly floured work surface and pat into a 12-by-4-inch rectangle, about 1 inch thick. Divide the scone dough into 4 equal rectangles, then cut each rectangle into 2 triangles.
- Arrange the scones on a parchment paper–lined baking sheet and brush generously with the beaten egg. Sprinkle with sugar. Bake the scones until golden brown and slightly firm, 20 to 25 minutes. Serve warm with butter and honey.