Maple Glazed Gingerbread Scones: Christmas morning annual breakfast

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I wanted to start an annual breakfast tradition with my children making something that I wouldn’t normally make the rest of the year (or maybe on all the holidays, but not just for any ‘ol reason). I started this year with a recipe I found on Pinterest and it was pretty yummy! Everyone said it tastes like cinnamon rolls. I didn’t think they did, but they were still good.

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I would like to get really good at making at least one food that no one else in the family makes that my children can grow up and look back and say, “Remember the  (food here) Mom makes at Christmas (or Easter, or birthday, and so on)? ” My Mom can make really good biscuits and pie dough from scratch. Thanksgiving dressing like no one’s business. Baked beans you can eat for days. I want to make something that they remember…even if it wasn’t my own recipe. I have a while to go before I can perfect this one (like move the rack up when I use my sister’s oven and don’t cook it the full time), but it turned out good for a first timer! You should definitely give it a try! Here is the recipe and below is the link to print it out from the site where I got it. 🙂

For the Gingerbread Scones
  • ½ cup butter
  • 2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • ⅓ cup real maple syrup
  • ⅓ cup molasses
  • ⅓ cup milk
  • additional flour as needed
  • ½ cup egg whites
For the Maple Glaze
  • 2 tablespoons butter
  • 1¼ cups powdered sugar
  • 1 teaspoons vanilla
  • 1 tbs. maple syrup
  • 1-2 tablespoons water
INSTRUCTIONS
  1. Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.
  2. Mix flours, cinnamon, cloves, ginger, salt, and baking powder.
  3. Whisk the eggs, maple syrup, molasses, and milk.
  4. Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.
  5. Stir the wet ingredients into the flour/butter mixture until just combined.
  6. Transfer the dough to a floured work surface and form into a thick circle about 6-7 inches. Transfer to the freezer to chill for 15 minutes. While freezing, preheat oven to 425 degrees.
  7. Line a baking sheet with parchment paper. Take the dough out of the freezer and pat it together a few more times it so it’s a tight, thick circle. Transfer the dough to the baking sheet.
  8. Cut into eight or ten wedges with a sharp, wet knife to prevent sticking and space the pieces out so they won’t bump into each other when they rise (they will puff significantly in the oven).
  9. Brush the top with a thin layer of egg whites for shine.
  10. Bake for 15 minutes or until golden brown.
  11. For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze. Spoon over the tops of the scones – the glaze should set almost immediately.

http://pinchofyum.com/maple-glazed-gingerbread-scones

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We hope you all had a wonderful blessed Christmas celebrating Jesus!

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