Wednesday, 7 December 2011

Gingerbread scones with Maple Glaze. (Gluten Free)

 Christmas is my thing, i live for it... I start my count down in January.
 I'm just a creature who loves the extra trips/ excuses to shop, unwrapping the decorations, cozy cinnemony smells,  the copious sweet indulgent treats and of coarse the presents (mostly receiving them).

 Its turned December the 7th and Im far too excited Already, I'm getting giddy, and i need to calm down...
My Festive baking season has definitely officially begun, and there is no stopping me. I have baked mini fruity GF Christmas cakes for a craft sale over the weekend and These... Ohhh these, they just smell like like Santa Claus well at least what I hope he smells like, I recon he bathes in maple syrup and dowses himself in cinnemon colonge. anyway before this gets creepier/ weirder. Th
These Glazed Gingerbread scones just epitomize all things Christmas, and taste, so comforting.
they are a mix between a sweet spiced gingerbread cookie and a soft fluffy warm scone.  buttered up and drizzled with maple glaze.  they just some how disappear... It must be Christmas magic or something... like my tummy.

225g/8oz Plain GF flour, plus extra for dusting
1 tbsp baking powder
2 tbsp caster sugar
2 tbsp dark brown sugar
2 tsp ground ginger
1 tsp cinnamon 
50g cold butter, cut into cubes
1 free-range egg 
75ml skimmed milk or soya 
30g stem ginger and dried cranberries.
  1. Preheat the oven to 200C/400F/Gas 5.
  2. Sift the flour,  baking powder ground ginger and cinnamon and add sugar in to a large bowl. Add the butter and Rub into the flour until the mixture resembles breadcrumbs. make a well in the centre.
  3. In another bowl, beat together the eggs and milk, reserving a tablespoon of the mixture to use as an egg wash. Add the rest to the flour mixture, along with the sultanas, stirring until the mixture comes together to form a dough. Turn out onto a floured work surface and knead briefly (don't over work) until the dough is smooth.
  4. Gently press the dough out to a thickness of about 2.5cm/1in and cut out shapes of your choice using a cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.
  5. Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.
    Whilst cooling, mix together 3 tbsp icing sugar with 1 tbsp of maple syrup.
  6. To serve, brush each scone with a maple glaze.