Pfeffernusse Scones

The complex, spicy gingerbread pfeffernusse spice with cinnamon, cloves, allspice, coriander, cardamom, ginger, star anise, mace, nutmeg, and white pepper bring the holidays to life throughout December.

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Keyword: Fall, October, September

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 181kcal

Author: Pah

Cost: $4.32 for 8

Equipment

Ingredients

Wet Ingredients

½ cup Whole milk*
1 Egg, large
1 ¼ tsp Anise extract

Dry Ingredients

1 ½ cups All purpose flour
¼ cup Dark brown sugar**
2 ¾ tsps Baking powder
¼ tsp Baking soda
⅜ tsp Fine sea salt 1/4 + 1/8 tsps
1 tpsp Pfeffernusse Spice
4 tbsps butter***

Glaze Ingredients

2 cups Powdered sugar
½ tsp Anise extract extract
3 tbsp boiling water plus more to consistency.

Instructions

Wet Ingredients

Combine the milk, anise extract, and egg.
Blend the wet ingredients with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Mix the flour, dark brown sugar, baking powder, baking soda, salt, and pfeffernusse spice in a large mixing bowl and mix thoroughly.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your preheated oven and bake for 14 to 16 minutes at 400°.
Halfway through, check to see if one side is cooking faster then the other and, if so, turn the pan around in the oven and continue to bake.
Remove the scones to a cooling rack when the center of the scones feel solid, not liquidy.

Glaze the Scones

Wait 15 minutes after taking the scones out of the oven to glaze them. Place the powdered sugar In an 8" or 9" bowl. Have the anise (or peppermint) extract with measuring spoon near the bowl.
Boil 1-2 cups of water. Then add 3 tbsp of the boiling water to the powdered sugar and vigorously stir. Add the extract and continue to stir until smooth and think. Add more powdered sugar or water to the desired consistency.
Dip the a scone into the glaze with a slight front to back sweep. Hold it over the glaze to let the excess drip off for a few seconds and then flip it and place it back of the cooling rack. Repeat with each scone.
Let the glaze dry to a hard glaze.

Storage

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**You can substitute light brown sugar. For a restricted sugar diet, you can put as little as 1 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter .

Nutrition