Christmas baking

Made with ground ginger, cinnamon and sourdough discard. 25 min, makes 15, 18 ingredients.

Recipe by countryroadssourdough.com

Prep

15 min

Cook

10 min

Total

25 min

Makes

15

Ingredients

• 280 grams all-purpose flour (2 cups )
• 50 grams sugar (¼ cup )
• 5 grams baking powder (1 teaspoon)
• 5 grams baking soda (1 teaspoon)
• 5 grams salt (1 teaspoon)
• 4 grams ground ginger (3 teaspoons)
• 6 grams cinnamon (3 teaspoons)
• 113 grams butter (frozen, ½ cup)
• 120 grams sourdough discard (cold, ½ cup)
• 1 large egg (cold, 50 grams)
• 40 grams molasses (2 Tablespoons)
• 45 grams milk (cold, 3 Tablespoons)
• 120 grams powdered sugar (1 cup)
• 45 grams maple syrup (3 Tablespoons)
• ½ teaspoon vanilla extract
• 15 grams milk (1 Tablespoon)
• 28 grams butter, melted (2 Tablespoons)
• Flaky salt (optional)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Before starting, add a stick of butter to the freezer for 20-30 minutes.
2. In a large bowl, combine the dry ingredients.280 grams all-purpose flour, 50 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt, 4 grams ground ginger, 6 grams cinnamon
3. Shred a stick of frozen butter and toss it into the flour mixture.Alternatively, you can use a pastry blender to mix the cubed butter into the flour until it resembles coarse sand. 113 grams butter
4. In a separate medium bowl, mix the wet ingredients.120 grams sourdough discard, 1 large egg, 40 grams molasses, 45 grams milk
5. Pour the wet ingredients into the dry mixture and mix until the dough begins to come together.
6. Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first, it will seem like too much flour but it will come together. If it is still too dry, slowly add up to another Tablespoon of milk to the dough, it should not be sticky dough.
7. Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick. Use a gingerbread cutter to cut out your shapes, then gather and re-roll the scraps 2–3 times to use up as much dough as possible. You should end up with about fifteen 4-inch gingerbread men. Work quickly, if the dough is getting warm and sticky place the dough in the fridge for 30 minutes and then continue. If you prefer a more traditional look, shape the dough into an 8-inch round and slice it into 8 triangles.
8. Place the scones on two lined baking sheets. Bake gingerbread scones in a preheated 400°F oven for 8-10 minutes or until they are lightly golden brown on the edges and top, rotating the trays halfway through. Don’t over-bake or they will get dry. Remove from the oven and transfer to a wire rack.If you are making a traditional triangular shape bake at 425°F oven for 13-15 minutes.
9. In a small bowl, stir together the powdered sugar, maple syrup, vanilla extract, milk, and melted butter with a spoon or whisk. Drizzle over the warm baked scones or dip the scones in the icing and enjoy! Top with flaky salt if desired. 120 grams powdered sugar, 45 grams maple syrup, ½ teaspoon vanilla extract, 15 grams milk, 28 grams butter, melted