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*SNAP* . . . Ginger Scones! June 27, 2013

Posted by nrhatch in Food & Drink, Home & Garden, Humor.

IMGP3008bI enjoy experimenting in the kitchen.

Once, while baking Ginger Snaps for a party, I substituted a few key ingredients.  When the Snaps came out of the oven, they didn’t “snap.”

I shared them anyway . . . calling them Ginger Scones.

How’s that for Yankee Ingenuity?

Since I could not re-create the experiment if I tried, I’ll share my Great Aunt Edie’s recipe for Ginger Snaps and see if you can transform them into yummy “Ginger Scones.”

If you succeed, please send me your recipe.

Ginger Snaps

3/4 cup shortening
1 cup sugar
4 Tbsp. molasses
1 egg
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger

Cream shortening and sugar. Add molasses and egg. Beat well. Add sifted dry ingredients. Beat until smooth.

Roll into small balls and roll in sugar. Place 2 inches apart on a greased cookie sheet.

Bake at 375 degrees for 12-15 minutes.

Aah . . . that’s yummy!

Have you experienced any notable experiments in the kitchen?  Did they result in Happy Accidents or Dismal Disasters?

Did you have to call for back up?

Do tell!

Related posts:  Good is Good Enough (Love Out Loud) * Ginger Biscuits (Grannymar)


1. Pix Under the Oaks - June 27, 2013

I ♥ scones! Experiments in the kitchen? Do you remember the monster challah bread post? 😯 It was delicious though. I once did a pumpkin loaf that was suppose to be bread-like and it came out cake-like and we have been loving it every Fall.. 🙂 Too many disasters in the kitchen to chat about!
Good Morning Nancy!

nrhatch - June 27, 2013

Yes! I do remember the monster challah bread post . . . and how quickly it disappeared. Your pumpkin loaf reminds me of a dessert I used to make with lemons. It was supposed to come out as one uniform consistency from top to bottom, but mine always separated into two distinct layers . . . both delicious.

And then, one time, it came out the “right” way but it seemed all “wrong.” I liked it better with the layers. 😀

2. SuziCate - June 27, 2013

Cooking errors are new creations!

nrhatch - June 27, 2013

It’s fun experimenting in the kitchen . . . probably the real reason I tackled those watermelon pickles a few weeks ago. Although I can’t say that that’s an experiment I want to re-create. 😛

3. shreejacob - June 27, 2013

Ah yummy indeed!! 🙂 Isn’t there are saying about some of the best inventions are accidental? hehe

nrhatch - June 27, 2013

Sometimes we “luck” into baking a better batter. :mrgreen:

4. Tammy - June 27, 2013

Yes, I did the eggs with pesto that were oh-so beautiful to look at and even better to feed to the dogs.

nrhatch - June 27, 2013

Bwahaha! I’m sure the dogs enjoyed the change of pace. That’s one more benefit of having a dog around. I don’t know that Tigger would consume any of my failed experiments.

5. Don - June 27, 2013

Looks good. I love ginger whether it’s in a scone or whether it goes snap or not. I’ll give the recipe to J.

nrhatch - June 27, 2013

This recipe for Ginger Snaps is excellent ~ hope you and J enjoy trying them.

6. katecrimmins - June 27, 2013

My brother is an experimental cook. You never know when you will find jalapenos in your biscuits. The problem is (according to his wife) that he never remembers what he did so he can’t recreate his wonderful recipes. However, the baddies seem to crop up periodically. I remember his “fiber” phase. Everything tasted like cardboard. Glad he grew out of that.

nrhatch - June 27, 2013

I make Jalapeno Cornbread and would probably love Jalapeno Cheddar Biscuits. Sometimes high fiber foods are suspect. :mrgreen:

7. Colonialist - June 27, 2013

I can say with authority that putting salt instead of sugar in a fruit salad doesn’t work too well.

nrhatch - June 27, 2013

Oh, my! That’s a pretty pickle! 😛

My neighbor used to sprinkle melon (cantaloupe, watermelon, honeydew) with salt to “sweeten” it up. But she used a very light touch.

8. Grannymar - June 27, 2013

Nancy, I posted a recipe on my old blog a couple of years ago for Ginger Biscuits. I also made Treacle Scones, but you could substitute the Cinnamon with ground ginger and add some chopped preserved ginger.

nrhatch - June 27, 2013

Thanks for the links. The recipe for Ginger Biscuits looks so close to the Ginger Snap recipe.

Biggest difference is swapping the butter for the shortening (which is one of the things I did when they turned into “scones”).

Grannymar - June 27, 2013

Let me know how you get on!

nrhatch - June 27, 2013


9. spilledinkguy - June 27, 2013

Hahaha… I’ve experience SO many mishaps in the kitchen that they all kind of blend together in my mind… in one… big… smokey blur!
(At least I know the smoke detector is working properly, I guess)!
Seriously, though – if it isn’t made to go in a microwave I’m in serious trouble!

nrhatch - June 27, 2013

“Oh, Sig . . . this is delicious. I’ve never had smoked carrots before, but they’re perfect with the smoked mac and cheese.”

“Glad you enjoyed. For dessert, we’re having Smoked Apple Crisp with vanilla ice cream . . . but let’s eat on the back deck to get away from the screaming smoke alarm.” 😉

10. sufilight - June 27, 2013

Last night I had ginger snaps with a cup of warm fat free milk. Yummy! I don’t remember cooking disasters that have turned into yummy recipes. Next time I will pay attention. 😀

nrhatch - June 27, 2013

Cooking disasters are best forgotten . . . but lucky accidents may be worth recreating. Glad you enjoyed your ginger snaps!

11. Three Well Beings - June 27, 2013

I do love ginger snaps. I don’t make them very often, however. This looks lie a great cookie recipe, but I would really enjoy the scones. Maybe we’ll get a recipe out of your admission! I think I’m a very strong basic cook. We eat well enough. I often don’t have the patience for the extra steps in recipes, and the result is that what I’m make is a good, basic end result. I think those who are very careful with the ingredients and methods do create a far superior finished product. However, creative simple cooking is a time saver and often money saver! 🙂

nrhatch - June 27, 2013

I haven’t made these in awhile because they are so hard to resist . . . I love them around the holidays. Or with afternoon tea.

I’m with you on being a “strong basic cook.” We tend to mix and match components without much fuss. Fresh veggies in season, including corn on the cob and sliced tomatoes, paired with twice baked potatoes. Or a veggie pasta dish (or spanakopita pizza) with a side salad.

I’m not much for all the flourishes and food towers and foamy stuff where the focus is more on how it looks rather than on how it tastes.

12. jannatwrites - June 27, 2013

Ginger snaps are yummy…I’ve never tried ginger scones, though.

Not too long ago, I wanted cheesecake but I didn’t have a crust or graham crackers. I did have vanilla cupcake flavored goldfish, so I crunched those up and added some melted butter to make the crust, then I whipped up the cream cheese part and baked it. It actually turned out well. Just last week, my older son asked me to make it again. I can’t – now I have graham crackers, but not goldfish 🙂

nrhatch - June 28, 2013

I have never heard of vanilla cupcake flavored goldfish, but that seems a decent flavor base for cheesecake. You should let Pepperidge Farm know about your ingenious invention . . . they might put you on their tasting panel. :mrgreen:

13. l0ve0utl0ud - June 28, 2013

What a great idea to rename your creation when it didn’t turn out quite as it should have! A very positive attitude to cooking 🙂 Thank you for the pingback.

nrhatch - June 28, 2013

Thanks! Your cake post is a great example of “doing what we can with what we have where we are.” So much of our expectation when we eat comes from the words we use to describe it. If I had called them Ginger Snaps, people would have thought they were soggy and soft and unpleasant. Changing the name, changed the expectation.

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