I'm gearing up for gingerbread people at the end of the week, which will be my Christmas gifts this year (decorated to look like the recipient). In the meantime, a seasonal adaptation of my basic scone recipe.
1 ½ cups all-purpose flour
1 cup unbleached wheat or whole wheat flour
½ cup oats
1 tablespoon baking powder
½ teaspoon salt
2 T maple sugar
1 1/2 teaspoons ground Cinnamon,
2 teaspoons ground Ginger
1/8 teaspoons ground Clove
¾ stick (6 tablespoons) cold unsalted butter, cut into bits (or grated frozen butter. Make sure the grater is also frozen)
1/4 cup molasses
1/4 cup applesauce
1 large egg
1/2 cup plain yogurt or sour cream
Preheat oven to 400°F. Line a baking sheet with parchment.
Mix dry ingredients; add butter and mix until mixture resembles coarse meal. (I used frozen, grated butter this morning). Mix the wet ingredients and beat lightly with a fork. Using the fork, stir sour cream mixture into dry mixture until dough forms. Dough will be smooth and maleable. Roll out to 11" diameter, about 1" thick and cut into 8 wedges, or use a large ice-cream scoop to make 20 smaller scones. Lay on baking sheet and bake about 20 minutes. Serve warm with butter for best yummies.
Oh yeah. I made an apple pie, too. (First pie I ever made in my life, if you don't count quiche.)