Okay too many things are happening. Firstly, as usual I have been MIA since a couple of months. If you are curious and you want to know what I was up to – well I can’t believe I am saying this because I have my own Kitchen! I have a professional kitchen all to myself… well almost all to myself. Me and my very talented partner decided to take the plunge and start The Omakase Kitchen, which is a Japanese and Korean delivery and take away joint. So its been three months, it’s been mad, it’s been hectic but I am enjoying every minute of it. Secondly, it’s that time of the year where I go crazy. Christmas is coming! And as you guys know that it is my favorite time of the year. Thirdly it is my blog’s anniversary. Yes I just completed four years of blogging. Happy Blog Birthday to me!
Coming back to the recipe – every year I do my take on the ever popular and delicious Gingerbread. This year, I have made Gingerbread Scones. This British delicacy is perfect as your tea time snack.
Makes about 10 scones
- 225 grams All Purpose Flour
- 4 teaspoons baking powder
- 25 grams Brown Sugar
- 2 tablespoon ginger powder
- 2 teaspoon cinnamon powder
- 1 teaspoon mix spice
- 37 grams softened butter
- 112 grams milk
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 220 C. Line a baking tray with parchment paper or silicone mat.
- In a large bowl, mix flour, baking powder, ginger powder, cinnamon, mix spice and sugar.
- Add the butter and whisk till sandy consistency.
- In a small bowl, whisk the egg, vanilla and milk.
- Leaving 1 tablespoon of the milk and egg mixture to glaze the scones later. Pour the wet mix into the dry mix in two additions.
- Mix until combined. The dough should be sticky and a little wet.
- Dust flour on a table, take the dough and flatten it with your hand till about 1/2 cm in height. Taking a 1 inch round cookie cutter, cut circles and put them on the baking tray. Repeat the process by reusing the scraps.
- Using a pastry brush glaze the scones with egg and milk mixture.
- Bake for 10 – 15 minutes or till golden brown at 220 C. Let them cool completely before serving.
- You can add or delete the amount of spices according to your liking. I prefer the flavor of spices on the heavier side in my dishes. So I have modified it accordingly.
- You can also modify the size of the scones according to your liking.