The real inspiration behind this recipe was the meyer lemon marmalade that my dear friend Morgan gifted to us. The moment I first tasted her homemade marmalade I began to imagine how we would use it. Immediately I envisioned spreading it on gingerbread scones with a dollop of mascarpone. This flavor combination is not anything that I have ever experienced, but the moment my palate imagined all of these flavors together I knew that we were on to something special- it was like a flavor epiphany.
Gingerbread with its dark, spicy profile of cinnamon, ginger, allspice and molasses makes for a scone that is warm and cozy and basically everything you could hope for to comfort you from the cold of winter. When paired with the brightness of the meyer lemon marmalade and the cool creaminess of the mascarpone, you get the most delicious marriage of flavors.
The scones get brushed with a bit of heavy cream and sprinkled with a touch more sugar – this makes for a wonderfully crisp topping. Warm from the oven, the slight crunch of the outside is met with a soft and tender crumb on the inside. The mascarpone lends a nice contrast to the richness of the gingerbread and the marmalade balances the flavors with its sweet citrusy tartness – the combination is perfection.
With the chill of winter beginning to settle in and the holiday season winding down to a close, you really need these gingerbread scones in your life – trust me. I decided to use gluten free flour with this recipe, as well as unrefined sugar, so even if you are planning a detox or a healthy fresh start for the new year, these gingerbread scones should basically fit right in: because part of true health is knowing its okay to take pleasure in something fresh baked from your oven anyway.
- 2 1/4 cups (280g) *all purpose gluten free flour (can substitute all purpose wheat flour)
- 1/3 cup mascobado sugar (can substitute brown sugar)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp salt
- 5 tbsp unsalted butter - cut into small cubes and chilled
- 5 oz buttermilk
- 3 oz molasses
- 1 1/2 tsp vanilla extract
- 1 tbsp heavy cream & extra sugar for topping
- 185g superfine white rice flour
- 42g potato starch
- 18g tapioca starch
- 5g non fat dry milk powder (non dairy substitute almond flour)
- Whisk flour, sugar, baking powder, baking soda, spices and salt together in a bowl
- Add cubed & chilled butter to flour mixture and cut into flour with a pastry cutter until butter is about the size of peas
- In a small bowl, combine buttermilk, molasses & vanilla until well combined
- Pour liquid into flour & butter mixture & stir to combine contents
- Line a baking sheet with parchment paper - gently knead & press the dough into a 1" thick disc, place on parchment paper & freeze while the oven pre-heats
- Pre-heat oven to 400f degrees
- Once oven is pre-heated, remove scone dough from freezer & cut round into 8 pieces
- Leave at least 1.5" between each scone, brush the tops with heavy cream & sprinkle with a bit of sugar
- Bake in the oven for 14 minutes - remove & cool down on a baking sheet until warm
- Serve slightly warm, sliced in half with a dollop of mascarpone or clotted cream & a spoonful of meyer lemon marmalade
MEYER LEMON MARMALADE: Morgan used this *recipe - she substituted meyer lemons in for the oranges
If you're looking for a refined sugar free option you can try *St. Dalfour's Orange Marmalade - It is orange rather than lemon, but it would taste lovely as well