Gingerbread Scone

Ingredients

• 2 cups all purpose flour (240 grams)

• 6 tbsp dark brown sugar (80 grams)

• ½ cup frozen butter cut into cubes

• ½  tsp allspice (maybe adjust)

• ½  tsp ginger

• ½  tsp cinnamon

• ¼ tsp nutmeg

• ¼  tsp cloves

• 2 ½  tsp baking powder

• ½ tsp salt

• ½ cup (+ more for brushing) heavy cream (cold)

• 1 egg

• 1 +¼ tsp vanilla extract

• ½ cup powdered sugar

• 1-2 tbsp milk

Instructions

1. In a food processor, add in the flour, sugar, baking powder, allspice, cinnamon, ginger, nutmeg, cloves, and salt. Pulse to mix well. Add in the cubed and frozen butter and continue pulsing, stopping when the mixture forms a crumbly dough. Pour the mixture into a bowlIn a separate bowl, mix the heavy cream, egg, and vanilla extract until well combined. Drizzle this mixture into the dough, then mix with a spatula until a shaggy dough forms. Using your hands, kneed the dough so all flour is incorporated.

2. Flour a clean surface, as well as your hands, then dump the dough mixture onto the floured surface. Form the dough into a ball, then flatten into an eight inch circle (dough should be about 1 inch thick).

3. Slice the dough into eight equal pieces, then place them on a parchment paper lined baking tray. Then refrigerate or freeze (preferably freeze) for 15 minutes. Preheat the oven to 400 degrees F.

4. Once the oven is preheated and 15 minutes have passed, take out the scones and brush the tops of them with the remaining heavy cream, then bake for 20-25 minutes, or until the top is golden brown. If the scones spread too much in the oven, take them out and reshape them using a spatula.

5. In a small bowl, mix the powdered sugar, milk, and remaining ¼ tsp powdered sugar until an icing has formed. Drizzle icing over the scones and enjoy