Chocolate Ginger Cookies, but these are not meant to be cookies.
Chocolate Ginger Scones with an Egg Nog Glaze
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast dessert snack chocolate ginger egg nog cinnamon Christmas scones winter
Ingredients (8 scones)
- 2 cups flour
- 1/3 cup sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 tablespoons Hershey's Dark Cocoa
- 2 tsp baking powder
- 6 tbsp cold butter
- 1/2 cup milk
- 1 egg
- 2 tablespoons dark molasses
- 1 cup powdered sugar
- 3 tablespoons egg nog
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
InstructionsFor the scones
Preheat oven to 425º F.
In a stand mixer, mix flour, sugar, baking powder, spices, and cocoa. Cut up butter and add to flour mixture. Mix on low for 2 minutes.
In a separate bowl mix egg and milk until blended and add to the flour mixture.
Then add molasses and mix until all incorporated. The batter will be a dough like consistency.
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like.
Separate the triangles and place on a cookie sheet.
Bake at 425 degrees for 15 minutes. Place on cooling rack.For the glaze
In a medium bowl whisk together the powdered sugar and egg nog until smooth.
When scones have cooled off, brush or drizzle on the glaze and let it set.For the topping
In a small bowl mix together the brown sugar and cinnamon, then sprinkle over the glaze before it sets.
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