As many of you can probably guess, I love kitchen toys. Seriously, show me a Pampered Chef catalog, and I may just start salivating right then and there.
So, as you can imagine, I was completely beside myself when I opened a special delivery from my mom on Friday and found THIS:
I have been wanting a scone pan for…well…EVER! I immediately started dreaming of all the different recipes I could try! Needless to say, consider yourself forewarned: you will be inundated with scone recipes for the foreseeable future. 🙂
I decided to break in the pan with a tried and true flavor that has never disappointed me: gingerbread. I know some may think of gingerbread as something only to be enjoyed in the fall and early winter…but it could be mid-July and I still wouldn’t turn my nose up at a gingersnap!
So, for all the rest of you gingerbread lovers out there, here’s a nom-i-fied, guilt-free version just for you!
Whole Grain Gingerbread Scones
Ingredients:
- 3/4 cup whole grain oat flour (this is an easy way to add extra moistness to your baked goods)
- 1 1/2 cup whole wheat pastry flour
- 3 T date sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 3/4 cup unsweetened applesauce
- 2 T molasses
- 1 egg white
Preheat the oven to 375 degrees F.
Combine the flours, date sugar, baking powder, baking soda, and spices. Stir to mix well.
Stir in the egg white, molasses, and just enough of the applesauce to form a stiff dough. Divide the dough evenly among the divided portions of the scone pan.
Bake for 18-20 minutes, or until lightly browned.
Transfer to a cooling rack.
While scones are cooling prepare the orange molasses icing (recipe below).
Orange Molasses Icing
Ingredients:
- 1/2 T cornstarch
- 1/2 cup date sugar
- 1/2 tsp ground ginger
- 1 T molasses
- 2-3 T orange juice (I used fresh squeezed)
- Water
Combine the cornstarch, date sugar, and ginger in a food processor and pulse until well blended.
Transfer the mixture to a bowl. Add the molasses and orange juice and mix until well blended. Add water and mix until the icing reaches your preferred consistency.
When the scones have cooled, drizzle or spread the icing over them and allow the icing to set for about 10 minutes.
You can also forgo the icing and enjoy these spicy baked gems nice and hot right out of the oven!
Revel in the knowledge that you are indulging in something whole grain, with no added fats, and sweetened only with the goodness of fruit.
Nom it up!
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
So I’m curious… You seem to really like using dates/date sugar for your recipes… why do you like it so much? I’ve never tried it before, do enlighten me! 🙂
I love using it because you get the natural sweetness of dates, while also benefiting from all of their vitamins, minerals, antioxidants, and fiber. Dates are rich in vitamin A, several B vitamins, potassium, copper, magnesium, and iron. 🙂
That being said, you can definitely replace the date sugar in the recipes with whatever sweetener you usually use, if needed. 🙂
Now, I have to go buy ME one of those dishes!
YES, you do, Mom! It is the BEST! I am seriously in love with it!!! The dangerous part is going back to that site where you bought it and not buying everyyyyyyyyyything!! 😉
That web site is DANGEROUS! Hide the credit cards, Nate!