Gingerbread Almond Scones
 
Makes 8 scones
Ingredients
  • 3 cups all-purpose flour
  • ¼ cup firmly packed dark brown sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ½ cup cold unsalted butter, cubed
  • 1¼ cups cold heavy whipping cream
  • 2 tablespoons molasses
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons sliced almonds
  • Blood Orange Curd (recipe follows)
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, ginger, cinnamon, salt, nutmeg, clove, and allspice. Using a pastry blender or two forks, cut in cold butter until mixture is crumbly. Add cold heavy cream and molasses, stirring with a fork just until mixture starts to come together.
  3. On a lightly floured surface, gently knead until dough comes together. Press into a 7-inch circle. Using a bench scraper, cut dough into 8 wedges. Place on prepared pan.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Brush tops with egg wash. Sprinkle with almonds.
  5. Bake until golden brown, 18 to 22 minutes. Let cool on pan for 5 minutes. Serve warm or at room temperature alongside Blood Orange Curd.
Recipe by Victoria at https://victoriamag.com/gingerbread-almond-scones/