Make it. Eat it. Love it.
Andy Williams once poetically sang; “Its the most wonderful time of the year”. And, he’s right. Seasonly themed music blaring from the radios, television shows and movies dedicated to your favorite time of year, holiday parties and family get togethers, overindulgence at it’s very best in forms of all things sugar. Cookie swaps in abundance and hot chocolate flowing like water. Crackling fireplaces and perfectly wrapped presents. The taste of peppermint lingering on your tongue for days
and the night time drives watching the most perfectly lit houses as you pass, stopping to smile at the most beautiful. It’s enough to put a smile on anyone’s face. After all Mr. Williams did say; “It’s the hap happiest season of all”.
We gorge ourselves on sugary treats and make excuses for each cookie, chocolate and candy cane we stuff in our mouth. I think the sugar rush helps everyone with this hap happy feeling. Sugar rush and these gingerbread scones. Which happen to only have a 1/2 cup brown sugar in the whole batch. So, go ahead, have two…or three.
This recipe was originally created for the French online cooking magazine, Goosto. When approached by them to create some Christmas recipes, I was super excited. I think the occasional gingerbread house was the only Christmasy thing I have ever made. And, that was back about 20 years ago (ack!). I equate Christmas with all things gingerbread and that flavor was the inspiration for this recipe. I substituted silan (date honey) for molasses and the dark caramel taste of the silan added that depth of flavor that would have otherwise come from the molasses. The addition of dried cherries and dark chocolate chips just seemed like the right thing to do.
2 cups flour
1⁄2 cup dark brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1⁄4 teaspoon nutmeg
8 tablespoons chilled butter, cut into pieces
1⁄4 cup milk
4 tablespoons silan (date honey)
1⁄2 cup dried cherries
1/3 cup dark chocolate chips
Preheat oven to 180°C and line a baking sheet with parchment paper.
In a mixing bowl combine the flour, brown sugar, baking powder, cinnamon, ginger and nutmeg.
Add the butter and combine using a metal spoon until mixture resembles coarse meal and set aside.
In a large mixing bowl beat together milk, date honey and egg until combined. Add the flour mixture along with the dried cherries and dark chocolate chips to the milk mixture.
Combine until dough is formed.
Turn dough out onto a lightly floured work surface and shape into a disk about 2.5cm.
Cut dough into 8 wedges and transfer to prepared baking sheet.
Bake scones for 20-25 minutes or until tops are golden and toothpick inserted comes out clean.
Serve warm or at room temperature.