Gingerbread Scones

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. 

Gingerbread Scones

Makes about 10 scones

Ingredients – 

  • 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

Directions – 

  • 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. 

Notes – 

  • 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. 
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Cappuccino Snickerdoodle

Its Christmas time! My obsession of baking delicious winter-y goods is on an all time high. This is my time to experiment and try all the new dishes that I have in mind. I made these cookies in October for Halloween, but I had made a huge batch and right now its frozen in my freezer. So I am ready with these delicious treats whenever I want them.

I know the last recipe was also coffee related, but I am not sorry – I love coffee and as I said before coffee in desserts is just perfect.

According to me Cappuccino Snickerdoodle is the best version of Snickerdoodle. Snickerdoodle is basically – Cinnamon cookies. As you all know cinnamon and coffee compliment each other very well. So this mingle was bound to create great flavors.

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Cappuccino Snickerdoodle

Ingredients –

  • 200 gms butter, room temperature
  • 1 cup castor sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1/4 cup instant coffee powder
  • 1 teaspoon white vinegar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 3/4 tablespoon ground cinnamon

Method –

  • Preheat the oven to 175 C.
  • Sift flour, baking soda, and 1/2 teaspoon cinnamon in a bowl.
  • In a small bowl mix 3 tablespoon of castor sugar and 3/4 tablespoon of cinnamon and keep aside.
  • Using the paddle attachment of the stand mixer / hand mixer, cream butter and the remaining castor sugar, and brown sugar till light and fluffy, for about 4 -5 minutes on medium speed.
  • Add eggs, vanilla, and instant coffee powder in the butter – sugar mixture. Mix for 1 – 2 minutes until combined.
  • Add the flour mixture. Add the vinegar. Mix until everything is combined.
  • Scoop the batter with a tablespoon on your hands and roll it into a ball. Coat them in the cinnamon sugar prepared before. Place them on a cookie sheet 2 inches apart. Bake them for 12 – 15 minutes or until brown.

Tips –

  • Make ahead  – You can wrap the batter in a plastic wrap and store it in the freezer. When needed, remove it from the freezer. Let it thaw till its soft, and continue with scooping, rolling and coating.
  • You can substitute the brown sugar with castor sugar. Though I feel the brown sugar brings in a subtle nutty flavor.