Gingerbread Scones Gift Bag Recipes

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

GINGERBREAD SCONES

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.

GINGERBREAD SCONES

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.

GINGERBREAD SCONES (GIFT BAG)

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.).

GINGERBREAD TRUFFLES

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!

EASY SCONE MIX GIFT BAG

Steps:

• Mix flour, baking powder, sugar, poppy seed and salt in large bowl.
• in butter, using pastry blender or fork, till mixture looks like fine crumbs.
• Stir in currants.
• Place in seal-able plastic bag, glass jar or gift container.
• refrigerate up to 1 week or freeze up to 2 months.
• Include directions: Heat oven to 425°F
• mix 2 tbsp lemon juice and 3/4 cup milk;
• stir into easy scone mix.
• Place dough on lightly floured surface; gently roll in flour to coat.
• Knead lightly 10 times.
• Pat or roll into 9 inch circle on ungreased baking sheet.
• Brush with milk and sprinkle with sugar; if desired.
• Cut in 8 wedges, but do not separate.
• bake 12-15 minutes till golden brown.
• immediately remove from sheet; carefully separate wedges.