Gingerbread-oat scones with brown butter glaze

Gingerbread-oat scones with brown butter glaze.

Tender and moist, these scones are filled with aromatic gingerbread spices and hearty oats and coated in rich brown butter glaze. They just might become your go-to winter comfort food or your family’s new holiday tradition.

Gingerbread-Oat Scones with Brown Butter Glaze

Yields | 8 scones |

Gingerbread-Oat Scones

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ⅓ cup, plus 1 Tbsp, light brown sugar
  • 2¼ tsp ground ginger
  • 1¾ tsp ground cinnamon
  • ⅛ tsp allspice
  • ¼ tsp kosher salt
  • 2¼ tsp baking powder
  • ½ tsp baking soda
  • 9 Tbsp cold unsalted butter, cut into ½-inch cubes
  • 4 oz white chocolate, chopped (optional)
  • ¾ cup buttermilk
  • 2 Tbsp unsulphured molasses
  • 1 tsp vanilla extract

Brown Butter Glaze

  • 4 Tbsp unsalted butter
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 3 Tbsp whole milk
  • ⅛ tsp kosher salt

| Preparation – Gingerbread-Oat Scones | Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, oats, brown sugar, ginger, cinnamon, allspice, salt, baking powder and baking soda. Cut butter into flour mixture with a pastry blender, or two knives, until about the size of small peas. Mix in white chocolate, if using. In a separate bowl, whisk together buttermilk, molasses and vanilla. Add buttermilk mixture to flour mixture; mix until dough just comes together (do not over mix).

Transfer dough to a lightly floured work surface. Using your hands, gently knead dough over onto itself until it comes together with no remaining dry spots, 4 to 5 times. Pat dough into a round, approximately 1 inch thick; using a chef’s knife, cut round into eight wedges. Place wedges onto prepared baking sheet, approximately 1 inch apart; bake, 18 minutes. Remove scones from oven and transfer to a wire rack to cool. Once cool, prepare brown butter glaze (recipe follows).

Using a spoon, pour a generous layer of glaze over the top of each scone to coat (or you can dip the top of each scone directly into the glaze). Allow glaze to set for a few minutes and then enjoy.

| Preparation – Brown Butter Glaze | In a saucepan, melt butter over medium heat. Continue to cook, stirring while the butter hisses and pops, until toasted brown bits of butter develop at the bottom of the pan and the butter is a deep golden brown. (It’ll have a slightly nutty aroma.) Remove from heat and pour into a medium heatproof bowl; add remaining ingredients and whisk together until smooth. Allow glaze to cool for a few minutes until it reaches a consistency that will leave a thick layer of glaze over the scones.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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