Vanilla Glazed Ginger Scones (small Batch)

 
I picked up a new magazine at Walmart on Friday.  Taste of Home, Fall Baking, Homemade Happiness.102 recipes to warm the heart. I admit, I am a sucker for cooking publications. Especially seasonal ones.
This one is filled with the best recipes of Autumn, containing recipes using cranberries, pears, pumpkin, nuts and so much more. Tis the season and all that!
 
This recipe for Vanilla Glazed Ginger Scones immediately caught my eye. They include three of the things I really love!  Vanilla, Ginger and Scones! 
What's not to love about that!
 
The original recipe made a dozen scones.  I don't need and could never eat a dozen scones and so I decided to small batch the recipe to make only six delicious scones!
This is the perfect size for just me.  It was also a bit different than my usual gingerbread scone recipes.  I actually have two other Gingerbread Scone recipes on here, both are very delicious.
 This Gingerbread Scone recipe comes from Land O Lakes, and is attributed to the Pioneer Woman. You can find my recipe and results here. It is a triangular scone with a demerara sugar topping and a vanilla glaze icing.

Then there is my recipe for Gingerbread Scones with a Lemon Glaze. These are filled with optional raising and cut into rounds.
They are glazed with a lemon glaze and garnished with some candied ginger. You can find that recipe here. Both are excellent recipes I have to say.  But, true confessions here, I think this one is slightly better.  Now hear me out.  This is for several reasons.
One, its the right size for me.  Two, they have a beautiful soft texture and tender crumb.  Three, they have a beautiful color.  Four, they are slightly quicker and easier to make.  I rest my case.
 All of the recipes are excellent however, which ever you choose to make, but on this day, I am highly recommending these!
That could be because the house smells magnificent at the moment . . .  all gingery, cinnamony and buttery.
 Or it could be because I just ate one and the delicious flavors of it are still lingering in my mouth. Tempting me to go and have another one. (I know naughty me.)
These do have a more cake-like consistency than the other two, almost like a Rock Cake.  Did you know that Rock Cakes are Harry Potter's favorite teatime treat?  You can find my Rock Cake recipe here.
 
I am not surprised that they are Harry Potter's favorite thing.  He has good taste.  They are fabulously tasty.
For those who are wondering a Rock Cake is a drop scone. No rolling or faffing about needed. Simple to make and oh so easy.
 These are spiced simply.  Ground ginger and ground cinnamon. Nothing more, nothing less.  Not too much of either one.
They are also flavored  and sweetened with brown sugar, molasses and maple syrup. A trinity of good taste.
 There is vanilla in the scone itself and in the glaze. I use pure vanilla extract. In the UK I was always being sent lush vanilla things. Vanilla paste, etc.  Here I have had to buy my own everything.
I have to say though, I always and will always use pure Vanilla extract and other essences. They are worth the little bit extra you pay.  There is no comparison between the real thing and the pretenders.

 The candied ginger I bought on Amazon. I bought a large bag of it. A kilo. It will last forever. In things like that I don't mind buying larger bags. A bit of an outlay to begin with, but it pays off in the long run. 
I also buy my ground almonds/almond flour on Amazon, also in a bit bag just so you know. (Nothing to do with this recipe, but with thrift alone.) You can freeze them and they will keep for a very long time.
If you are like me and use ground almonds a lot, it is worth it get a bigger bag if you can.
 The original recipe said to have the egg at room temperature but that didn't make sense if the cream was cold and the butter was cold.  And so I didn't bother bringing it to room temperature and it didn't matter one iota.
That's one thing about baking.  Either have everything at room temperature or don't bother. Just my two cents worth.

This is a lovely, lovely scone.  Perfect for enjoying just as is with a nice hot cup of tea.  Today mine was Elderberry Tea that I got from the Tea Haus.  Very nice.
I used the batter bowl that my sister gave to me the other day as a prop. Its supposed to look like the scones are kind of overflowing onto the table. haha  Just a flight of fancy that worked out so much better in my head.   But then again, that's me to a "T."
I am in a bit of a conundrum here.  After the end of August feedburner will no longer be sending out e-mails to my subscribers.  I have been searching for an e-mail program that people can sign up to. What I have done is add my current subscribers to a list on madmimi.  It is an additional cost to me, but I figure it will be worth it in the long run.
I am not sure how to enable people to sign up to receive my newsletters, but will eventually work that out. In the meantime if you are not already an e-mail subscriber, and want to be subscribed just let me know and I will add you to the list!  Sort of the convoluted long way of doing things but I will figure it out eventually! 
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Vanilla Glazed Ginger Scones (small batch)

Yield: Makes 6 sconesAuthor: Marie RaynerPrep time: 25 MinCook time: 15 MinTotal time: 40 MinThese tender ginger flavored scones are bound to become a favorite in your home. With lovely warm ginger flavor, a tender crumb, a sweet vanilla glaze and candied ginger garnish, they always go down a real treat with a nice hot drink!

Ingredients

• 1 cup 140g) plain flour
• 1/8th cup (25g) soft light brown sugar
• 1 1/4 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• pinch salt
• 3 TBS cold butter
• 3 fluid ounces heavy whipping cream
• 1 large free range egg yolk
• 1 fluid ounce fancy molasses
• 1/2 TBS maple syrup

For the glaze and finish:

• 1/2 cup (65g) icing sugar, sifted
• 1 fluid ounce of heavy whipping cream
• 1/2 tsp vanilla
• 2 TBS finely chopped candied ginger

Instructions

1. Preheat the oven to 400*F/ 200*C/ gas mark 6.  Line a baking tray with a sheet of parchment paper. Set aside.
2. Measure the flour, sugar, baking powder, cinnamon, ginger and salt into a bowl and give them a good whisk together to combine. Drop in the cold butter and cut or rub it in until the mixture resembles coarse bread crumbs.
3. Whisk together the egg yolk, cream, molasses, vanilla and syrup to combine.  Add all at once to the dry ingredients and stir everything together just to combine.
4. Scoop out by 1/4 cupfuls onto the prepared baking sheet in six even mounds, leaving plenty of space in between each.
5. Bake in the preheated oven for 12 to 15 minutes until golden brown on the bottoms and around the edges. They should be set completely on top.
6. Remove to a wire rack to cool a bit while you make the glaze.
7. Whisk together all of the glaze ingredients until smooth.
8. Drizzle the glaze decoratively over top of the warm scones with a spoon and sprinkle with the chopped candied ginger.  Serve warm.

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