Gingerbread Scones with Lemon Glaze

Oxmoor House
Gingerbread Scones With Lemon Glaze Recipe
Oxmoor House
Serve these scones fresh out of the oven for a special holiday treat. A light drizzle of lemon glaze is just the boost of decadence they need.
8 servings (serving size: 1 scone)

Ingredients

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2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup chilled butter, cut into small pieces
1/4 cup sweetened dried cranberries
1/3 cup 1% low-fat milk
3 tablespoons molasses
Cooking spray
1/3 cup powdered sugar
1 tablespoon fresh lemon juice

Preparation

Prep: 13 Minutes
Cook: 10 Minutes

Preheat oven to 425°.

. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).

. Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.

. While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.

Note: Cut scones with a sharp chef 's knife coated with cooking spray.

Created date

March 2010

Nutritional Information

Calories 265
Fat 8.0 g
Satfat 3.9 g
Protein 3.7 g
Carbohydrate 45.3 g
Cholesterol 20 mg
Iron 2.0 mg
Sodium 258 mg
Caloriesfromfat 27 %
Fiber 1.2 g
Calcium 106 mg