Go Back

Gingerbread Scones

Gingerbread scones bake into tender, lightly browned wedges flavored with molasses, ginger, cinnamon, and cloves. Cut the dough into an 8-inch round and bake until firm for a warmly spiced breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 0.33 cup brown sugar packed
  • 1 tbsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 0.25 cup molasses
  • 0.33 cup heavy cream
  • 1 egg large

Equipment

  • 1 large baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt in a large bowl.
  4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the pieces are no larger than peas.
  5. Whisk the molasses, heavy cream, and egg in a medium bowl until combined.
  6. Pour the molasses mixture into the flour mixture.
  7. Stir just until a shaggy dough forms.
  8. Turn the dough onto the lined baking sheet.
  9. Pat it into an 8-inch round about 3/4 inch thick.
  10. Cut it into 8 wedges without separating them.
  11. Bake for 16–20 minutes, until the scones are firm and lightly browned at the edges.
  12. Separate the wedges.
  13. Let the scones cool on the baking sheet for 10 minutes before serving.

Notes

For tender scones, handle the dough just until it comes together. Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter and cream.