Gingerbread Scones with Lemon Butter

By tbarg

TOH

Ingredients

• Lemon Butter:
• 2 1/4 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/2 cup cold butter
• 3/4 cup heavy whipping cream
• 1/3 cup molasses
• 1/4 cup butter, softened
• 1/4 cup icing sugar
• 1 Tbsp lemon juice
• 1 tsp grated lemon peel

Preparation

Step 1

In lg bowl, combine the first 8 ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened.
Turn onto floured surface; knead 1o times. Pat or roll out to 1/2in thickness; cut with a floured 2in biscuit cutter.
Place 2in apart on a lightly greased baking sheet. Bake at 425F for 8-10 min or until golden brown.
Meanwhile in a small bowl, beat the butter, icing sugar, lemon juice and peel until combined. Serve with warm scones.