A hint of orange turns an ordinary gingerbread scone into a heavenly treat! These easy but delectable sones are perfect for tea time or breakfast! I served them at my Winter Wonderland Tea Party, and everyone loved them! Not that I don’t like gingerbread on its own but add just a bit of orange, and it takes it to a new level…YUM! Remember, gingerbread doesn’t have to be only for the holidays but can be enjoyed any time of the year!
There is sometimes a misconception that scones are dry and tasteless and of course, while these aren’t as moist and dense as gingerbread they are still moist and delish but with that “scone-like” texture. I have a little grandson who is a scone fanatic, and he gobbled these up like crazy! The recipe makes 16 nice sized scones, which is great for tea parties or a Sunday brunch where you want perfect sized treats so you can sample everything!
I love freshly grated orange zest it tastes so fresh and adds a bit of color to these yummy scones, too! I’d like to thank Hilary Stailey Photography for capturing every delectable detail of these delicious scones!
So, it’s true; I rarely meet a scone that I don’t love! Ah, yes, real confessions of a foodie. Even if you aren’t hosting a tea party or a brunch, you will enjoy these tasty scones with a cup of tea, coffee or whatever you love in the morning. I’m all ready to grab a Gingerbread and Orange Scone, sit down with a cup of my favorite herbal tea and plan my week!
Fragrant and delicious!
- 2 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup brown sugar
- 1/2 tsp. Kosher salt
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 egg
- 1/4 cup butter; chilled
- 1/3 cup molasses
- 1/4 cup half and half, milk or cream. You may need a bit more to obtain desired consistency.
- 1 cup confectioners sugar
- 4 Tablespoons milk or cream (may need a little more or a bit less according to the consistency you desire)
- 1/4 tsp. orange extract
- 1 orange; zested
- 1/4 cup milk
- In a large bowl combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon and Kosher salt.
- Cut in butter until the mixture resembles course crumbs. Don't over do this step!
- Combine the egg, molasses and half and half, milk or cream until just moistened.
- Place onto lightly floured surface and gently knead a few times.
- Shape the dough into a 6-7 inch disk.
- Cut into eight equal pieces.
- Liberally spray your scone pan with cooking spray or if you don't have a scone pan a baking sheet lined with parchment paper will do just fine.
- Place each scone into a section of your pan or if using a baking sheet place the scones back into the disk shape on the parchment paper.
- Bake for 13-15 minutes or until golden brown.
- Allow scones to cool a bit before remving from scone pan.
- Combine the confectioners sugar, milk and orange extract.
- Drizzle icing over warm scones.
- Sprinkle orange zest over the top.