Toasted Almond Gingerbread Scones
slightly adapted from The Everyday Baker Cookbook
2 1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 tsp. baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
8 Tbs chilled, unsalted butter, cut into small pieces
1/2 cup sliced almonds, toasted
1/4 cup milk
1/4 cup molasses
1 yolk from a large egg
1 tsp vanilla
1 cup confectioners’ sugar
pinch salt (optional)
1 tsp butter, melted
1/4 tsp almond extract
1-2 Tbs cream
Preheat oven to 375F.
Line a baking sheet with parchment paper or silicon mat.
In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until well blended. Add the cold butter pieces and cut into the flour mixture using a pastry blender until butter is pea-sized. Add almonds, reserving a couple of tablespoons for sprinkling on top of frosting. Toss gently.
Combine milk, molasses, egg yolk and vanilla in a small bowl.
Pour the egg mixture into the flour; gently stir and fold until it begins to come together and forms a dough. Dump onto work surface and knead a few times. Shape into a 6-inch disk. Cut into 8 wedges and place on baking sheet about 2-inches apart.
Bake 20-22 minutes. Allow to cool 10 minutes on pan and remove to a cooling rack.
While scones are cooling, make the frosting by stirring together all frosting ingredients, adding the amount of cream to desired consistency. I prefer mine on the thicker side and wait for the scones to be just a little warm so the frosting doesn’t melt and form more of a glaze. While frosting is still soft, sprinkle with toasted almonds.
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