Imagine sinking your teeth into a warm, spice-packed scone that combines the hearty goodness of whole wheat with the irresistible flavors of classic gingerbread. These Whole Wheat Gingerbread Scones are not just a breakfast treat – they're a culinary experience that will transport you to a cozy kitchen filled with the most enchanting winter aromas. Whether you're a baking enthusiast or a breakfast lover looking to elevate your morning routine, this recipe promises to deliver a perfect balance of nutrition and indulgence that will make your taste buds dance with delight!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup molasses
- 1/4 cup milk
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together whole wheat flour, brown sugar, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
- Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a separate small bowl, whisk together molasses, milk, and egg until smooth and well blended.
- Pour the wet ingredients into the dry ingredient mixture and gently fold together using a spatula until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently knead a few times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
- Carefully transfer the scone wedges onto the prepared baking sheet, leaving about 1-inch space between each scone.
- Optional: Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Keep your butter ice-cold: The secret to flaky scones is using cold butter and handling the dough minimally. Cut the butter into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients are combined. Overmixing can lead to tough, dense scones instead of light and tender ones.
- Use a sharp knife for cutting: When dividing the dough into wedges, use a sharp knife and press straight down without dragging to ensure clean, even cuts.
- Check for doneness: The scones should be golden brown around the edges and slightly firm to the touch. A toothpick inserted in the center should come out clean.
- Serve fresh: These scones are best enjoyed warm on the day they're baked. If you're not serving immediately, store in an airtight container and warm briefly before serving.
- Customize your spices: Feel free to adjust the spice blend to your liking. Add a pinch of cloves or cardamom for extra warmth and complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
