Gingerbread Scones

Cut butter into 1cm cubes and place in fridge to keep cold.

Whisk eggs thoroughly and combine with buttermilk and vanilla. Put aside for later.

Add flour, sugar, baking powder, brown sugar, and spices to a large mixing bowl and whisk well to combine.

Add cold butter to dry ingredients, using your hands or a fork, cut the butter into the flour until there are no large chunks of butter and the mix resembles coarse meal.

Make a well in the center of the dry ingredients and add in the buttermilk and egg mixture.

Using a spoon mix until just combined; there will still be some dry bits.

Turn mixture out onto a counter press and gently knead until the mixture comes together into dough, it’s better to err on the side of under mixed than over mixed. Place dough back into bowl cover with plastic wrap and let rest in the fridge for 20 min.

To rollout scones lightly flour your work surface, and place dough on top, dust with a bit more flour and rollout scones, rotating frequently, to about 1” thick.

Using a 2” round cutter punch out scones and pace onto a baking tray lined with parchment paper. Press the leftover dough back together and roll slightly and continue to punch more scones. Let chill in the fridge for at least another 20 min.

Preheat oven to 425°. Be sure to give your scones some space on your tray as they will grow during cooking.

Brush the tops of the scones with a lightly beaten egg and a little water, optionally top each one with some coarse sugar for a little crunch.

Bake for 12- 15min turning half way until risen crisp and puffed. Let cool before frosting.

In a large bowl with a hand mixer beat butter, cream cheese, goat cheese until smooth and creamy.

Add vanilla, salt, and icing sugar beat on low speed for 30 sec. On high speed for 1 min until well combined.