Grandpa's Gingerbread Tree Scones

Out of my entire family, my grandpa is the most adventuresome chef we have. He is a math guru, following every step precisely (I wish I inherited that from him) and he goes by cookbooks. Grandpa will always be modest, but I think he is an amazing cook.

Most scones are dry and crumble in your mouth, and if you're from England I'm sure that's how they are supposed to taste, but I prefer mine soft and light like my grandpa's Gingerbread Tree Scones. I don't remember when Grandpa started using this recipe but it has always been a family favorite. He would always serve it with a dollop of fresh whipped cream or over ice cream; however I have started making a smaller version of the scone that I give out during the holidays.

Grandpa adapted this recipe from Sunset Magazine in 1991

Gingerbread Tree Scones with a Vanilla Glaze

2 c. all purpose flour

¼ c firmly packed brown sugar

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp baking soda

¼ tsp ground allspice

¼ tsp salt

½ cup or (1/4 lb) cold butter cut into small pieces

1/3 cup light molasses

1/3 cup milk

Vanilla Glaze
2 cups powdered sugar
1/3 cup butter
1 1/2 tsp vanilla
dash of salt

In a food processor combine flour brown sugar baking powder ginger cinnamon baking soda allspice and salt.

Cut butter into small squares, put it into the food processor and whirl until texture is like a coarse cornmeal.

In a bowl, stir together molasses and milk, add to other ingredients and whirl until dough forms.

With floured hands, gather dough into a ball and transfer dough to floured cookie sheet.

Break the dough into two sections. With one of the sections, roll out the dough into an even line. With your hand push down the dough so it forms a long rectangle.

With a floured knife, cut out multiple triangles out of the long rectangle.

To make the tree shape, make notches on the side of the triangle. Arrange the gingerbread tree scones on the cookie sheet so they are an inch away from one another.

Bake in 425 degree oven until tops are lightly browned (8-10 minutes)

Cool on rack for about 5 minutes.