Toasted Almond Gingerbread Scones

INGREDIENTS:

• 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

Frosting Ingredients:

• 1 cup confectioners’ sugar
• pinch salt (optional)
• 1 tsp butter, melted
• 1/4 tsp almond extract
• 1-2 Tbs cream

DIRECTIONS:

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.