Friday Feast | Gingerbread Scones

Welcome to Friday Feast in the Tavern! The weather has been positively gloomy and stormy this week. My wonderful knight (aka the hubby) reminded me that I never did make one of his favorites around the holidays: Gingerbread Scones! I must confess that last year was a bit of a blur, and I'm certain many of you will agree that yours was the same.

Even though the new year was about making healthy choices, these scones are delicious! And there's no sugar in the recipe. They're perfect on a chilly winter morn, or for an afternoon tea break curled up with my latest book release, Magnar.

I'm deep in the Scottish highlands (writing cave) with only a few more chapters left to write of Rorik's story, the second book in the Wolves of Clan Sutherland series. Hmm, I wonder if these fierce warriors would like a scone, or two? Much better than a stale bannock, aye?

Skål (Cheers)

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Gingerbread Scones

Ingredients

1/3 cup heavy cream

1/3 cup molasses

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

¼ teaspoon cloves

7 tablespoons cold unsalted butter, sliced

Directions

Heat oven to 400 degrees F.

Measure heavy cream in a glass cup and add molasses. Stir to blend.

Whisk dry ingredients in a large bowl. Add butter and cut in with a pastry blender or rub in with your fingers until mixture resembles small pea-like granules. Stir milk mixture again and add into dry ingredients. Stir until a soft dough forms.

Turn out dough onto a lightly floured surface and knead 10-12 times. Cut dough in half. Knead each half briefly in a ball and pat into a 5-inch circle. Place each circle of dough on cookie sheet. Cut each into 6 or 8 wedges (do not separate scones but leave sides touching).

Bake for approximately 10 minutes, or until medium brown. Cool on wire rack.

Serve with whipped cream or lemon curd.