With a steady rainfall outside my window and a whole day ahead with nearly no plans at all, it’s a perfect day to whip up something delicious to eat with my morning coffee. There’s something intentional and lovely about baking in your leisure time, something artful in the measuring out of ingredients and the kneading of dough and the pulling of trays from the oven. I’m convinced by the certainty that homemade food tastes better.
I decided on this recipe for gingerbread scones because it still has the midwinter spice vibe, perfect for rainy weather or slow Sunday mornings. Without any further ado, then, go brew yourself a cup of something hot and let’s make scones together.
Ingredients:
- 2 cups flour
- 1 Tbsp. baking powder
- 2 Tbsp. sugar
- 1/4 tsp. ginger
- A pinch of cloves
- 1/2 cup cold butter
- 1/4 cup molasses
- 1/2 cup almond milk
First, preheat the oven to 425 F and let it warm up while you get all the ingredients together.
You’ll first mix all the dry ingredients together, so go ahead and pour them all into the same glass pyrex: flour, baking powder, sugar, ginger, cloves, and maybe a dash of cinnamon or nutmeg if you’re feeling extra spicy.
Next, you’ll need to cut your cold butter into cubes and use a fork to smash it into tiny little pieces. Once it is satisfactorily tiny, go ahead and add it to the mix along with the molasses and almond milk (you can use whole milk instead of almond, if you fancy it).
Mix it together until it looks like dough. Then (and make sure you have your apron on for this part) get your hands properly floured up and roll out the dough into a little fluffy ball.
Cut it into eight wedges and pop it into the oven for 17-20 minutes.
Voila! You have your own hot homemade gingerbread scones, perfect for pairing with a cozy mug of coffee or hot chocolate.
I toast my coffee aloft to you, my friend,
<3 Olivia Grace
