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Gingerbread Scones

Gingerbread scones are tender, warmly spiced wedges made with molasses, ginger, cinnamon, and cold butter. Chill the shaped dough before baking for risen scones with set centers and browned bottoms.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling and cooling 25 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour divided
  • 0.33 cup light brown sugar packed
  • 1 tbsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 1 egg large
  • 0.25 cup molasses unsulphured
  • 0.25 cup heavy cream divided
  • 1 tbsp heavy cream divided

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, reserve 1 tablespoon of the flour for shaping.
  4. Whisk the remaining flour with the brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
  5. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the pieces are pea-size.
  6. In a small bowl, whisk the egg, molasses, and 1/4 cup heavy cream.
  7. Stir the egg mixture into the flour mixture just until a shaggy dough forms.
  8. Turn the dough onto a work surface dusted with the reserved flour.
  9. Gently bring the dough together.
  10. Pat the dough into a 7-inch round about 3/4 inch thick.
  11. Cut the dough into 8 wedges.
  12. Place the wedges on the prepared baking sheet.
  13. Chill the wedges for 15 minutes.
  14. Brush the tops with the remaining 1 tablespoon heavy cream.
  15. Bake for 18 to 22 minutes, until risen and set with browned bottoms.
  16. Let the scones cool on the baking sheet for 10 minutes before serving.

Notes

Keep the butter cold for a tender texture. Store in the refrigerator for up to 4 days; freeze yes, in an airtight container for up to 2 months. For a dairy-free swap, use plant-based butter and a plant-based heavy cream alternative.