Nope. The good Lord made me a homebody, and a four day lock in because of our massive Texas ice storm just meant I got to do EVERYTHING I WANTED for 72 hours straight.
I crafted, and wrapped presents, and (much to my husband’s dismay) watched lots of Hallmark Christmas movies. I read a book and drank lots of coffee and made lots of sugary things with my four year old. Just what a cooped up little boy needs, right?
So when I was craving gingerbread, I decided that, instead of making cookies, I would be healthy and make breakfast.
Breakfast with lots of flour and butter, but breakfast nonetheless. Mmhmm.
I simply tweaked my favorite vanilla bean scone recipe by adding some spices and molasses, and we ended up with this spicy sweet plate of Christmas carbs. Theres not a whole lot better than gingerbread, a Christmas tree, and being inside with my family for four days.
2 c all-purpose flour
3/4 c whole wheat pastry flour
1/4 c granulated sugar
3/4 tsp salt
1 Tbs baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 c cold butter, cubed
1/4 c molasses
1/2 c to 2/3 c milk*
*You may also use half and half to make these richer, but I didn’t notice a huge difference so opted to go with the less-fat option of using milk.
Whisk together flour, sugar, salt, baking powder, and spices in a large bowl. Cut the cold butter into the flour mixture.
Whisk eggs, molasses, and milk together in a medium bowl. (I always start with 1/2 c milk) Add wet mixture to the dry ingredients and stir just until everything is moistened. Add remaining milk if needed.
Sprinkle flour on an ungreased or parchment lined baking sheet. Divide dough into two pieces, and shape each piece into a six inch circle on the pan. Brush with milk and sprinkle with coarse/turbinado sugar. Place in freezer for 15 minutes.
After 15 minutes, remove pan from freezer and cut each circle into six wedges, using a sharp knife or pastry cutter. Sometimes it helps to wet your knife with cold water if the dough is too sticky. Return pan to freezer for another 15 minutes.* Meanwhile, preheat oven to 425.
When ready, remove from freezer again and separate wedges slightly from one another so they have room to rise in the oven. Bake for 16-18 minutes or until edges are golden brown. Serve warm.
*Once frozen, the scones can be wrapped and sealed, and kept in the freezer until you are ready to bake them. I often freeze half the scone dough and bake the other half. Then, on busy weekdays, I can just pull one out and bake in the toaster oven!