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Gingerbread Scones

Cozy gingerbread scones infused with warming spices that evoke the spirit of the holidays, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a good quality brand for the best results. King Arthur Flour is a top recommendation.
  • 1/3 cup brown sugar (packed) Coconut sugar works for a healthier option, though it will alter the flavor slightly.
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter (chilled, cut into cubes) Make sure it’s at room temperature for easier incorporation into dry ingredients.
  • 3/4 cup milk or buttermilk Full-fat dairy yields richer scones.
  • 1/4 cup molasses Use unsulfured molasses for a deeper flavor.
  • 1 large egg (for egg wash)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt until well combined.
  3. Add the chilled butter cubes to the mixture and work it into the flour until it resembles coarse crumbs.
  4. In a separate bowl, combine the milk and molasses, then pour this mixture into the dry ingredients and stir until just combined.
  5. Turn the dough out onto a lightly floured surface and gently knead it a couple of times until it comes together. Pat it into a circle about 1-inch thick.
  6. Cut the dough into 8 wedges.
Baking
  1. Place the scones on a parchment-lined baking sheet and brush the tops with the beaten egg.
  2. Bake in the preheated oven for 15-18 minutes or until lightly golden on top.
  3. Allow the scones to cool briefly before serving.

Notes

Keep your scones in an airtight container at room temperature for up to 3 days or freeze them for up to a month. You can prepare the dry mixture ahead of time and add wet ingredients later. Ensure your baking powder is fresh for better rise.