Gingerbread Scone Mix with Lemon Glaze
Don't relegate gingerbread to the holidays. A fresh burst of lemon glaze perfectly complements this warm, inviting gingerbread scone, ensuring that it's a welcome addition to the table at any time of year.
What You'll Need
1 Pkg. Gingerbread Scone Mix with Lemon Glaze
1/2 cup cold water
1 pouch Lemon Glaze (included)
2-3 teaspoons cold water
Preheat oven to 375°F.
Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.
In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.
Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.
For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.
Bake 14-16 minutes, or until firm and lightly golden on top.
While scones bake, empty lemon glaze mix into a small bowl and slowly stir in 2-3 teaspoons of water to make a smooth, creamy glaze.
Spread or drizzle glaze over warm scones.
SCONE Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Molasses Powder (Molasses, Maltodextrin), Vegetable Oil [(Canola Oil (Ascorbic Acid and Rosemary added to preserve freshness) and/or Sunflower Oil], Palm Oil, Sugar, Buttermilk, Wheat Gluten, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Ginger, Salt, Spices, Baking Soda (leavening), Caramel Color. GLAZE Powdered Sugar, Lemon Juice Powder, Citric Acid. CONTAINS: Wheat, Milk. This product is prepared and packaged using equipment that may come in contact with Egg, Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame.