Gingerbread Scones Gift Bag Recipes

Steps:

• In a large bowl combine flour, brown sugar, baking powder, ginger, cinnamon, salt, soda, cloves and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
• For each gift, measure about 1-3/4 cups of the mixture into a self-sealing plastic bag or airtight container. Seal bags or containers. Include recipe directions for scones with each gift.
• Recipe Directions: Pour gingerbread mix from gift bag or container into a medium bowl.
• Make a well in center of dry mixture. Combine 1 beaten egg, 2 tablespoons milk, and 1 tablespoon molasses; add to dry mixture. Stir just until moistened. Turn dough out onto lightly floured surface.
• Quickly knead dough by folding and pressing it gently for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges. Plae wedges 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with coarse or granulated sugar. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 6 scones.
• Make-Ahead Tip: Prepare Gingerbread Scones as directed through step 1. Store in an airtight container up to 6 weeks at room temperature or in a freezer container up to 6 months in the frezer. (Or prepare scones as directed through step 3. Cool completely. Place in self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container. Seal, label, and freeze up to 3 months.).
• To serve, using 1-3/4 cups of dry mixture for each recipe, prepare scones as directed in step 3. (Or thaw frozen scones in freezer bags or containers at room temperature.).

Steps:

• Preheat oven to 425 F and line a baking sheet with parchment paper.
• Stir together flour, brown sugar, gingerbread spice, baking powder and salt in a large bowl; cut in butter with a pastry blender until it's in small pea size pieces.
• Stir in cream and chopped crystallized ginger until mixture forms a soft dough.
• Knead about 3 or 4 times on lightly floured suface. Divide dough in half and roll or pat each half into a 3/4 inch thick circle. Cut each circle into 8 wedges.
• Place wedges on prepared baking sheet and bake 15 to 17 minutes or until lightly browned.

Steps:

• Prepare the dry mix by combining the flour, sugar, baking powder and spices in a bowl.
• Cut in the shortening with a pastry blender or 2 knives until the mixture looks like coarse crumbs.
• Place the dry mix into a small jar.
• A single batch yields about 1 1/2 cups of dry mix, so pick an appropriately sized jar.
• Prepare a tag that lists the following ingredients: 1 jar (1 1/2 cups) gingerbread scone mix, then list the wet mix ingredients as noted in the ingredients section.
• Include the following instructions on the tag and attach to your gift jar: In a medium bowl, empty the contents jar of gingerbread scone mix.
• In a separate bowl, combine 2 Tbsp milk, 1 Tbsp molasses and 1 beaten egg.
• Add the wet mix to the dry mix and stir to combine.
• Turn dough out onto a lightly floured board and knead until the dough is smooth.
• Roll the dough into a 6 inch circle and cut it into 4 wedges.
• Place wedges on an ungreased baking sheet.
• Brush tops with luke warm water and sprinkle with coarse sugar if desired.
• Bake for 10-12 minutes in a preheated 400 degree oven until scones are slightly browned on top.
• Remove from oven and cool on a baking rack.
• Serve.
• Notes: Gift jars can be stored for up to 6 weeks at room temp or up to 6 months if frozen.

Steps:

• In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
• Stir in cinnamon, ginger and cloves.
• Pour into shallow pan.
• Refrigerate 1-2 hours or overnight until firm but pliable.
• Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
• Dip into melted candy; roll in sprinkles.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.
• Combine egg and cream for glaze in a small bowl and set aside.
• Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.
• Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.
• Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.
• Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
• Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

Steps:

• Preheat oven to 375°F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Place on prepared baking sheet.
• Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.