It's hard to believe we're almost halfway to Christmas Day and I'm just now getting to the most important classic holiday flavor which is gingerbread!
Scones have always perplexed me. I suppose it's because I'm well studied in southern buttermilk biscuit-making and I'm accustomed to their fluffy texture. Each time I've split open a bakery-purchased scone I've had the same thought: "This is the worst, driest biscuit ever!" Perhaps I need to change my viewpoint on scones but for now I've remedied the problem with this flaky, soft gingerbread version.
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