Tis the season and all that! Gingerbread is one of my favorite holiday flavors and when I found this Gingerbread Scones recipe I just knew it was going to be made in my cozy little kitchen.
Scones hold a special place in my heart (and stomach) – they’re tender but hearty and always great with tea or coffee in the mornings. (Search for ‘scones’ on this site and you’ll see just how much I’m in love with them.)
The deep molasses flavor really comes through, along with the cinnamon and ginger. Be sure your ground ginger is fresh (yes, throw it away if the expiry date is 2005) – it really makes a difference in the flavor.
I love the texture and flavor of these scones.
There are a few people out there who’ve never had really good scones. I don’t know how many times I’ve heard people (a.k.a. my husband) say that scones are dry. They’re only dry if you over bake them. Otherwise, they’re tender, almost buttery, flavorful and delicious!
You’ll definitely know the holidays are upon us when that wonderful aroma from cinnamon/ginger baked goods is coming from your kitchen.
Whip up these fairly easy Gingerbread Scones for Thanksgiving or Christmas morning!
Looking for some more fantastic scone recipes? Look no further:
- 2 C all-purpose flour
- 3 tbsp brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 3/4 tsp cinnamon
- pinch of ground cloves
- 1/4 C cold butter, cut into tablespoons
- 1/3 C molasses
- 1/4 C milk
- 1 egg separated
- coarse sugar for sprinkling tops of the scones
- Preheat the oven to 400°. Cover a cookie sheet with parchment paper (or Pam-sprayed aluminum foil).
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and pinch of cloves. Cut in butter until the mixture resembles coarse crumbs.
- In a small bowl, combine the molasses, milk, and egg yolk until blended and smooth. Pour the wet mixture into the dry mixture and stir until just moistened and combined.
- Lightly flour a flat surface and turn out the dough onto it. Gently knead the mixture 6-8 times and pat into an 8-inch circle. Cut into 8 equal wedges and place 1-inch apart on the prepared cookie sheet. Beat the egg white with a fork, then lightly brush the top of each scone with the egg white and sprinkle generously with sugar.
- Bake the scones for 12-13 minutes, then remove from the pan and cool on a rack.
Tips and Stuff:
I like to cut the butter into the flour with my hands so I can break the butter up better and feel the texture.
I used coarse sugar, but regular table sugar will work OK.
Don't overbake! They won't brown much while baking.
Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 563mgCarbohydrates: 47gFiber: 1gSugar: 15gProtein: 5g
Nutrition Values are Approximate