# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 cup crushed ginger snap cookies (about 6 cookies)
04 - 1/2 cup finely crushed salted pretzels
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup cold unsalted butter, cubed
10 - 2/3 cup cold heavy cream, plus more for brushing
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 1 tablespoon molasses
→ Topping
14 - 2 tablespoons coarse pretzel pieces
15 - 2 tablespoons crushed ginger snap cookies
16 - 1 tablespoon demerara or turbinado sugar
# How to Make It:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, crushed ginger snap cookies, crushed pretzels, baking powder, ground ginger, cinnamon, and salt until evenly combined.
03 - Add cold cubed butter to dry mixture. Using a pastry cutter or fingertips, incorporate butter until mixture forms coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, vanilla extract, and molasses until smoothly blended.
05 - Pour wet mixture over dry ingredients. Stir gently with a spatula until a shaggy dough comes together, taking care not to overwork.
06 - Transfer dough to a lightly floured surface. Knead just enough to bring together, then pat into a 1-inch thick circle about 7 inches in diameter.
07 - Sprinkle coarse pretzel pieces, additional crushed ginger snap cookies, and demerara sugar evenly over surface. Press toppings lightly to adhere.
08 - Slice dough into 8 equal wedges using a sharp knife or bench scraper. Place wedges separated on prepared baking sheet.
09 - Brush scone tops lightly with extra heavy cream. Bake for 16 to 18 minutes, until golden brown and firm to the touch.
10 - Allow scones to cool on baking sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
