Chocolate Ginger Scones with an Egg Nog Glaze

Medically reviewed by Christiana George Updated Date: December 17, 2022

The holidays are not over yet and neither is my obsession with chocolate and ginger.. I hope everyone enjoyed their Christmas celebrations. I know I did. My daughter was quite thrilled that Santa brought what she had asked for and my son could care less about opening gifts or playing with his new toys. But we did get to spend the whole day together just hanging around in our pajamas and having a nice family nap time. I really needed that.

I made these scones to bring to the office and share with my co-workers, but somehow they never left the house. My husband and I ate them all ourselves.

We ate some with our coffee. We ate some with our tea. We ate some for dessert. We ate some for breakfast. They are great anytime.

You can make them with or without the glaze. We tried them both ways and they still had a lot of flavor. They spices are not overly intense, but do play up the cocoa. They chocolate flavor is much less subdued then my Chocolate Ginger Cookies, but these are not meant to be cookies.

I made a very simple glaze to go along with the chocolate and ginger flavors. I used egg nog and powdered sugar.

At first I brushed it on with a pastry brush, but then I decided they looked too pretty so I went back and drizzled some more glaze over them to messed them up a bit.

And then to finish them off, I sprinkled the glaze with some cinnamon sugar.

See this one here. It’s calling your name. Come on, take a bite, I won’t tell.

Chocolate Ginger Scones with an Egg Nog Glaze

by The Sweet Chick

Prep Time: 10-15 minutes

Cook Time: 15 minutes

Keywords: bake breakfast dessert snack chocolate ginger egg nog cinnamon Christmas scones winter

Ingredients (8 scones)

For the scones

2 cups flour
1/3 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons Hershey’s Dark Cocoa
2 tsp baking powder
6 tbsp cold butter
1/2 cup milk
1 egg
2 tablespoons dark molasses

For the glaze

1 cup powdered sugar
3 tablespoons egg nog

For the topping

1/4 cup brown sugar
1/2 teaspoon cinnamon

Instructions

For the scones

Preheat oven to 425º F.

In a stand mixer, mix flour, sugar, baking powder, spices, and cocoa. Cut up butter and add to flour mixture. Mix on low for 2 minutes.

In a separate bowl mix egg and milk until blended and add to the flour mixture.

Then add molasses and mix until all incorporated. The batter will be a dough like consistency.

Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like.

Separate the triangles and place on a cookie sheet.

Bake at 425 degrees for 15 minutes. Place on cooling rack.

For the glaze

In a medium bowl whisk together the powdered sugar and egg nog until smooth.

When scones have cooled off, brush or drizzle on the glaze and let it set.

For the topping

In a small bowl mix together the brown sugar and cinnamon, then sprinkle over the glaze before it sets.

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Honeycrisp Apple Salad With Walnuts And Pumpkin Seeds

Salad

Christiana George

Updated Date:
June 8, 2023

Hello November. Your arrival marks the end of the surrealness that was the last half week. Subways are once again open with limited service, supermarkets are operating in full swing, fallen trees are finally being cleared from roads that have been mostly empty for the last few days.

While those of us living in the Brooklyn area were lucky enough to experience very little damage from the hurricane, the pictures tell a different story. I think they’re what lends to the unrealness of the situation: the incongruity between what we witnessed firsthand and the chaos documented elsewhere. Most of you saw a coast that was being battered by unrelenting forces of nature. On the other hand, many of us sat around all of Tuesday night waiting for the power to go out, which didn’t happen, and trees to topple, which did, but only a little.

I feel fortunate that I could tell our friends and family that we were fine. I know that many weren’t as lucky, and my thoughts go out to them.

As soon as the markets re-opened today, I rushed out and bought fresh produce. Because in our rush to pick up emergency supplies, like bottled water and canned beans and vienna sausages (which are dirt cheap compared to Spam—why is that?), we’d forgotten that what we would probably need the most was food to get us through the next couple days.

Hahaha, riiiight.

So, hello November. Let’s start you out right. With a salad, because salads usually do the trick. Especially ones that contain bits of fruit.

Have you ever had a honeycrisp apple? I don’t know how I’ve never heard of them before, because they’re lovely. Maybe because I’ve never been an apple connoisseur; Fujis have always suited me just fine. But I’m seriously digging the crisp/tart/perfect flesh of the honeycrisp. Paired with arugula, walnuts, and pumpkin seeds, not to mention a cider vinegar, honey, and poppy seed dressing, the salad is light and fresh and perky.

For many who were shaken by the storm, light and fresh and perky may be way to start out on the right foot.

HONEYCRISP APPLE SALAD WITH WALNUTS AND PUMPKIN SEEDS

Adapted from The Cozy Apron

Serves 4 to 6

Ingredients:

For the vinaigrette:

6 Tbsp apple cider vinegar
1 Tbsp finely chopped walnuts
3 Tbsp honey
2 tsp poppy seeds
pinch cumin
salt & pepper to taste
6 Tbsp olive oil

For the salad:

2 cups arugula
4 cups escarole, cut into bite-sized pieces
1 honeycrisp apple, sliced into thin matchsticks
1/2 cup roasted pumpkin seeds
1/2 cup roasted walnuts

Directions:

For the vinaigrette, mix all the ingredients but the olive oil together well in a jar with a lid. Pour in the olive oil, close the jar, and shake it until the dressing is emulsified.

For the salad, in a large bowl, combine the arugula, escarole, half the apples sticks, and half the pumpkin seeds and walnuts. Lightly drizzle with the dressing. Serve the salad onto individual serving plates, and garnish each with the remaining apples, pumpkin seeds, and walnuts. Drizzle on more dressing as desired.