Spooky Halloween Cookies

Thanks Becki Apple. 

Together we could make a beautiful bakery!

Gingerbread Butterscotch Scones

-3 Cups Flour

1/3 Cup + 2 T Sugar

1 t  Baking Powder

 ½ t Baking soda

-1 Cup or 1.75 sticks Unsalted Butter

¾  Cup Buttermilk

¾  Cup Butterscotch Chips

1T Gingerbread Spice

 (True German Ginger Spice is called Nuernberger Lebkuchen which is a bit more spicy with black pepper)

Pinch of salt

A stand mixer works best.

Measure out 3 cups of flour, reserve ½ cup.

Combine dry ingredients in the bowl.

Cut the cold butter into cubes and add to the dry ingredients.

Mix slowly, until the butter is pea size.

Do not over mix, the dough will lump up.

Add chips.

For the buttermilk, stop the mixer.

Add about ¾ of the buttermilk and mix it slowly unitl the dough comes together.

Some of the dry ingredients will still be on the bottom.

Pour the buttermilk down the side to get to the bottom.

The dough should be slightly sticky but not runny. 

Adjust with the reserved ½ cup of flour.

Roll out the dough on a flour surface to about an inch thick.

Cut into the desired shape. 

Freeze them before baking to make them a more stable.

Bake at 350 for about 12 minutes or unitl slightly brown.