Gingerbread Scones

A great scone to serve around the holidays and the fall.

Steps

Preheat oven to 400 degrees f.

Line a baking sheet with parchment paper.

In a large bowl , whisk together the flour , oats , sugar , spices , baking powder , baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender.

The mixture should look like coarse crumbs.

Stir in the lemon zest and dried cranberries , if using.

In a separate bowl mix together the buttermilk , molasses and vanilla and then add the buttermilk mixture to the flour mixture.

Mix just until the dough comes together.

Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11 / 2 inches thick.

Cut into 6 wedges.

Place the scones on the baking sheet.

Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Sprinkle the tops of the scones with some rolled oats.

Place th.

Ingredients

all-purpose flour, old fashioned oats, light brown sugar, ground ginger, ground cinnamon, ground cloves, salt, baking powder, baking soda, butter, lemon, zest of, dried cranberries, buttermilk, molasses, pure vanilla extract, egg, milk, icing sugar, pure maple syrup