{ gingerbread scones + boozy spiced rum schmooey }

gingerbread scones + boozy spiced rum schmooey | Recipe via DisplacedHousewife

gingerbread scones + boozy spiced rum schmooey
{ it's happening }

The holidays are here. Did you know that? Where did they come from? How did this happen? I haven’t bought one gift. Made not one list. Nary a tree graces the living room, nor lights hanging from the eaves. And, I’m embarrassed to admit, we might even have some Halloween decorations still strewn about. It’s weighing heavily on me.

I’m usually Christmas on steroids and I’m hoping to get a heady dose coursing through my veins this weekend with the help of parades, tree lightings and gingerbread scones. I really do love everything about the holidays…all the celebrations, spiked eggnog and retro tunes. Why holiday things such as eggnog and gingerbread only come out once a year I’ll never understand. I’ll just have to file it away under ‘world anomalies.’ The point being, when I wake up tomorrow morning and get to yawn, stretch, wander into the kitchen and nosh on one of these little lovelies…I think I’ll start feeling the spirit. We can do this. We’re ready. Let’s make it happen. (Repeat twenty times.)

A quick note on booze before we get started… I know that not everyone wants booze in their scone, so I have a non-alcoholic schmooey option as well. Don’t panic. Go forth and bake.

gingerbread scones + boozy spiced rum schmooey | Recipe via DisplacedHousewife

gingerbread scones + boozy spiced rum schmooey | Recipe via DisplacedHousewife

gingerbread scones + boozy spiced rum schmooey | Recipe via DisplacedHousewife

{ gingerbread scones + boozy spiced rum schmooey }

Makes 8 Large Scones or 16 Petite Scones

INGREDIENTS

  • 1 1/2 cups all-purpose flour, plus two tablespoons (plus more for dusting your hands)
  • 1 1/2 cups cake flour
  • 2 tablespoons baking powder
  • 2/3 cup light brown sugar, packed
  • 1 teaspoons ground cinnamon
  • 1 teaspoon five-spice powder
  • 1 teaspoon sea salt
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground all spice
  • 3/4 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1/2 cup dark molasses (A quick note on measuring molasses…it’s sticky business. Spray the liquid measuring cup with nonstick spray before putting the molasses in…it will make it come out easier.)
  • 1/2 cup heavy whipping cream, cold
  • 1 teaspoon real vanilla extract
  • 1 large egg
  • 1 stick unsalted butter (4 ounces), cold

Pick one of the following glazes to drizzle on top of your scones. If you want to try both, I would half each recipe or you’ll have way too much schmooey.

Boozy Rum Schmooey

  • 2 cups powdered sugar
  • 1 teaspoon to 1 tablespoon spiced rum (This really depends on your mood…come Christmas, these will have a steady stream of rum at my house.)
  • 1/8 teaspoon each cinnamon, five spice, ginger, nutmeg, cloves, all spice
  • Milk to thin

Spiced Schmooey

  • 2 cups powdered sugar
  • ¼ teaspoon maple extract or 1 tablespoon real maple syrup
  • 1/8 teaspoon each of cinnamon, cloves, cardamom, nutmeg, ginger
  • Thin with milk

INSTRUCTIONS

  1. Put a rack in the top 1/3 of the oven.
  2. Whisk together the cake flour, all-purpose flour, brown sugar, baking powder, cinnamon, five-spice, cloves, all spice, ginger, nutmeg and sea salt  in a large bowl.
  3. Cut the cold butter into the flour mixture using a pastry blender, two forks or your hands until it’s about the size of peas.
  4. Mix the 1/2 cup of whipping cream, molasses, egg, and vanilla together in a small bowl (the molasses will resist integration…force the issue) and then drizzle over the flour mixture. Using a fork, stir the dough until a craggy ball starts to form. Then I usually get in there with my hands to force the issue. If it looks like it could use a couple of kneads to form a ball of dough, I do that…but not too aggressively. Max out at about five-ish kneads.
  5. Line a cookie sheet with parchment paper or a silpat. Dust lightly with some flour.
  6. Likewise, dust a clean surface (such as a cutting board) lightly with flour and turn your dough onto that surface.
  7. Separate the dough into two  equal-size lumps. Gently pat each lump into a disc, about 1 ½ inches thick. Make sure your edges are sharp, 90-degree angles. *If you want 16 scones, divide your dough into four discs at this step.
  8. Transfer each disc onto the parchment/silpat.
  9. To make your egg wash, whisk together the egg yolk and milk in a small bowl.
  10. Using a pastry brush, lightly brush the egg wash on top of the dough discs.
  11. Pop the discs, uncovered, into the freezer. Set the timer for thirty minutes. You can skip this step if you’re short on time or patience…the freezer just helps them get a little more lift off in the oven. I will also say, that if your dough is on the stickier side, this will definitely make it easier to handle…especially when you’re trying to cut it. I use this time to clean up so that once my scones are done, I can get back in bed. Additionally, we are baking with spiced rum at our finger tips…if you happen to have some eggnog in the fridge, would you whip me up a morning cocktail? I’m thinking half and half will do just fine. Thanks.
  12. Pre-heat your oven to 400 degrees F. A quick note on the temperature…if your oven runs hot, consider turning it to 385 degrees F…the combination of brown sugar and molasses in this scone can make it burn a touch faster than another scone with less sugar might.
  13. When the timer goes off, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (for a total of 8 or 16 scones). Periodically flour your knife to keep the scone dough from sticking. Pull the scones out at least two inches from each other…they need room to expand while baking.
  14. If you are making 8 larger scones, bake for 15-16 minutes; if you’re making 16 petite scones, bake for 12-13 minutes. You want them to get a nice, golden tan in parts. But since they do have a fair amount of sugar, watch them to make sure the bottoms don’t get too tan.
  15. When you take them out of the oven, set them in a draft-free area to cool a bit.
  16. While they’re cooling…whip up your glaze (either the boozy or non-boozy one) in a bowl by mixing together your powdered sugar, rum (or maple syrup) and spices. Add milk, a teaspoon at a time, to thin the schmooey to the desired consistency. Let this sit and mingle while the scones cool.
  17. Once the scones have cooled about 10-ish minutes, drizzle your schmooey on top.
  18. OK, now let’s go get back in bed and watch holiday movies. I’m voting for Home Alone or Love, Actually.
{ on my mind }
  • I’m putting together a little gift guide…nothing earth shattering just a few of my favorite things that make amazing (I think) gifts. In the interim, check out these two guides for inspiration: feedfeed and Food52.
  • More scones recipes: cranberry orange scones, maple oat, pumpkin and thai thai. There are more, just thinking these are the most relevant for our taste buds right now. You can find more in the { recipe } index.
  • Quick weeknight meals: harissa chili, pad thaicheddar corn chowder, white girl mexican soup, quinoa + turkey patties.
  • Holiday cookies: peppermint bark crinkles, double chocolate + peppermint bark cookies, bomb chocolate chunk cookies, snickerdoodles and peanut butter.
  • Soon you’ll be seeing an interview of me on The Hatchery’s website…let me just prepare you now, I posed for a photo with one of my chickens (Red, to be specific). Let’s just say that this oscillates between being the funniest thing EVER to positively mortifying. I’m posing with a chicken. What does this mean? Where am I headed? Should I be saved? Applauded? Medicated? I’ll let you know once the interview is up so we can have a good laugh together. I am working with The Hatchery these days and I can’t recommend them enough as a gift for someone that is food obsessed…each box is filled with delicious and inspiring stuff.
  • One of the search terms people are using and finding my website is ‘nuked housewife’. I’m just curious…is that ‘naked’ or is it ‘nuked’, as in a-bomb? Discuss.
  • Happy weekend. xoxo

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gingerbread scones + boozy spiced rum schmooey | Recipe via DisplacedHousewife


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3 Comments

  • loreen 2015/12/08 at 2:52 AM

    i just love you.

    xo.

    Reply
  • Amanda 2015/12/05 at 9:18 PM

    Y U M! These look amazing!

    Reply
  • Josh 2015/12/05 at 9:03 PM

    Wow these look really good !!!

    Reply

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