Gingerbread Scones Recipe

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the lemon zest and dried cranberries, if using.  In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture.  Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.  Sprinkle the tops of the scones with some rolled oats.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.  Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.   Transfer to a wire rack to cool.  

To Glaze:  Mix together the glaze ingredients, adding more sugar or milk until you get the desired consistency.  It needs to be thin enough that it can be drizzled over the tops of the cooled scones.  With a spoon drizzle the glaze over the tops of the scones and let dry. 

Makes 6 scones.