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Gingerbread Scones Recipe

Gingerbread Scones Recipe photo by Taste of Home

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Moist scones with a festive gingerbread flavor were a delightful second course at our ladies' luncheon. They are a scrumptious treat with tea or coffee—and especially nice to serve around Christmas. —David Bostedt, Zephryhills, Florida

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Gingerbread Scones Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar

Directions

In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened.
Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Remove from pan to wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 157 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 269 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Gingerbread Scones in Taste of Home December/January 1997, p37

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Gingerbread Scones

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Reviewed on Jan. 15, 2013 by mknurse

this can be dry if even slightly over baked and did not have a very stong gingerbread flavor

Reviewed on Feb. 22, 2012 by SMunro

I made these tasty scones this afternoon for a ladies gathering and received rave reviews. Everyone LOVED these! Even my 2 1/2nd old. So easy to make and very good. Perfect with afternoon tea. I made an optional glaze for the top and they were tasty with or without. Will definitely make these again!

Reviewed on Dec. 22, 2011 by shannonboys

We have made this every Christmas morning for as long as I can remember. They aren't super ginger-y, but my husband looks forward to them every year...so I don't change the recipe!