December 19, 2016

gingerbread scones with buttered rum glaze

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 these gingerbread scones with buttered rum glaze will fill your kitchen with the wonderful smells of the season, and make a terrific addition to your holiday brunch table

gingerbread scone with buttered rum glaze

thank you McCormick® for sponsoring this post

Now that we are officially on Christmas break, I can finally relax and enjoy the season a bit. The last weeks leading up to Christmas are always so busy. Stella’s birthday, school projects, finals for Charlie. Not to mention shopping, and this year we’re moving.

But things are finally settling down. We’re mostly packed, the shopping is done, and I can enjoy the last of the holiday baking. For me, that is the most fun part. I remember as a kid how much fun I had baking with my mom and sister.

gingerbread scones

Charlie is more into the eating than the baking but Stella still loves getting into he kitchen with me. She is a gingerbread house pro. I love gingerbread, especially how it makes the house smell while it’s baking. There isn’t anything better than the smells of cinnamon, ginger, and nutmeg filling the kitchen.  My kids may eat the sweets attached to the gingerbread house but as for gingerbread they aren’t fans. They don’t now what they are missing.

gingerbread scones

So I get my gingerbread fix in the form of granola or scones. Now I don’t normally glaze my scones, but it is the holiday season after all. After one bite, I plan to cover all my scones in buttered rum glaze. I think you should as well. The glaze  is that good.

gingerbread scones with buttered rum glaze

Print Recipe
Yield: 12 scones

gingerbread scones with buttered rum glaze

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

         

Directions:

  • whisk together the flour, sugar, baking powder, and spices
  • work in the  cold butter until the mixture is crumbly
  • in another bowl whisk together the eggs molasses vanilla, and half and half
  • add liquid to the dry ingredients,and stir until the dough holds together
  • divide dough in half, and on a lightly floured surface form each into a ball and gently roll into a 5 inch disc - cut each into 6 wedges
  • place wedges on a parchment or silpat lined baking sheet, and brush with the milk
  • freeze while the oven preheats to 425 degrees
  • bake scones 20 minutes
  • while they are baking make the glaze by whisking the powdered sugar, melted butter, cream and rum extract until smooth
  • cool scones on baking sheet for 5 minutes, move to a rack and spread with glaze while they are still warm
   
adapted from King Arthur Flour

buttered rum glaze

You could certainly use rum in place of the rum extract in your glaze (for adults only scones). We’re not big rum drinkers and don’t normally have it in the house. I used McCormick Rum Extract so that the scones could be enjoyed by everyone, not that I shared many of them. I love scones with my tea, but in this case the glaze was by far my favorite part of this recipe. I may just start buttering my toast with buttered rum glaze.

I normally gift my neighbors with a tin of cinnamon rolls for the holidays,  but this year I think I’ll be gifting my neighbors with  a plate of these gingerbread scones with buttered rum glaze.

enjoy!

gingerbread scones with buttered rum glaze

Family recipes are one of the things that makes the holidays so special, and for me that is especially true of the smells coming from the kitchen.  My mother and grandmother always used McCormick, and that is a family tradition that I will happily carry on.

thank you McCormick for sponsoring this post and for adding a little more spice to our holiday

baking, Christmas
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