Fall has definitely been in the air in the PNW the last week and I LOVE IT! Cue the whistling wind and start stockpiling your gourds! I know it’s still been blazing-hot-summertimes elsewhere, but I’m totally relishing in these cooler temps. Though, I hear the weather is going to be much warmer later this week–what a tease!
My fellow fall time enthusiast, Mary of The Kitchen Paper, biked her way up a hill and over to my house in the rain just so we could jump the gun on autumn and get our bake on in the form of these Molasses Scones with Candied Ginger and Pecans. We didn’t go full-on-fall-madness with pumpkin and spice, but we did dip our toes into the fall-time-flavor-bath (<<<what?) because, honestly, we couldn’t resist.
We subbed out any sugar you’d usually put in scones with dark, rich, almost bitter molasses. Not only does the molasses give these scones an almost mineral-like dark, caramel flavor, it also gives them an amazing bronzed color. The bites of candied ginger bring chewy texture and a pleasant spiciness while the pecans are toasty and crunchy. To double up on the molasses flavor we stirred up a quick glaze with even more delicious molasses flavor. These scones came together super quickly with the help of a food processor (though old-fashioned elbow grease works just as well!) which ended up being great since these were made/baked while Casper was napping. He even helped with setting up and styling these guys–aka, he dragged linens off the table and sat on some foam boards. What can ya do?
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 4 tablespoons cold, unsalted butter cut into cubes
- 1 cup heavy cream
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- ¼ cup chopped, candied ginger
- ⅓ cup chopped pecans
- for the egg wash:
- 1 egg
- 1 tablespoon cream
- for the icing:
- ⅔ cup confectioners sugar
- 1½ tablespoons molasses
- 1-2 tablespoons heavy cream
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- In the bowl of a food processor (or in a mixing bowl, using a pastry blender) pulse to combine the flour, baking powder, and salt. Pulse in the cold butter until you have coarse bits of butter throughout, none larger than peas. In a measuring glass, stir together the cream, molasses, and vanilla. Then, with the food processor on, pour in the cream in a slow, steady stream until the cream is completely incorporated and the scone dough comes together. Turn out the scone dough onto a lightly floured surface and gently fold in the candied ginger and pecans until well distributed. Pat the dough out into a circle and cut into wedges.
- In a small bowl, beat the egg with the cream to make an egg wash.
- Place the scone wedges onto the baking sheet a few inches apart and brush each with the egg wash. Bake the scones in the center of the preheated oven for 15 minutes, until the bottoms are golden around the edges. Remove from the oven and cool on a wire rack before icing.
- To make the icing, whisk the confectioners sugar with the molasses and cream. Add more cream to think to desired consistency.