Start your holiday morning with a pile of Gingerbread Scones drizzled with eggnog glaze.
Course: Baking, Breakfast, brunch
3/4cupplus 1 tablespoon cold heavy cream
2cupsall-purpose flourplus more for work surface
1/4cuplight brown sugar
6tablespoons3/4 stick cold unsalted butter, cut into small pieces
granulated sugar for sprinkling
Preheat oven to 400 degrees. In a small bowl, whisk together 3/4 cup of cream, egg and molasses. In a large bowl, whisk together the flour, granulated sugar, baking powder, ginger, cinnamon, salt and cloves.
With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in the cream mixture until just combined. The dough will still be crumbly.
Transfer the dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush the tops with 1 tablespoon cream and sprinkle with granulated sugar. Transfer to the oven and bake until golden, 16 to 18 minutes, rotating the sheet pan halfway through. Allow to cool on the sheet pan for 5 minutes and then transfer to a wire rack to cool completely.
While the scone cool, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the scones. Allow the glaze to set, approximately 30 minutes, before serving.
Store in an airtight container for up to 48 hours. Best when served the same day.