Drizzled Gingerbread Scones Recipe

1. 1

   Adjust oven rack to middle position and preheat to 375u00b0F. Line baking sheet with parchment. Whisk flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, and cloves in a large bowl to combine.

2. 2

   Using pastry blender (see note), cut in butter until mixture is fine and no pieces of butter remain. Add egg yolk, molasses, and milk to the bowl and then stir to form a thick dough (use hands if necessary to squeeze into a dough).

3. 3

   Transfer dough to work surface and knead slightly to finish combining all of the ingredients. Roll into a 6-inch disc. Cut into 8 wedges and place on pan, spacing about 2 inches apart. Brush with egg white and sprinkle with granulated sugar.

4. 4

   Bake until set, 17 to 19 minutes. Let cool on pan 5 minutes, then transfer to wire rack to cool completely before drizzling with icing.

5. 5

   Stir sugar with milk until smooth. If too runny to hold it's shape when drizzled, add a small amount of sugar to thicken. Using a pastry bag fitted with a small tip, or a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.

* Per serving · 4 servings · Values may vary.

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