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Gingerbread Scones Recipe
Gingerbread Scones Recipe photo by Taste of Home
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Gingerbread Scones Recipe

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These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. —David Bostedt, Zephyrhills, Florida
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

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

Nutritional Facts

1 scone: 157 calories, 5g fat (3g saturated fat), 29mg cholesterol, 269mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.

Directions

  1. Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened.
  2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet.
  3. In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Gingerbread Scones in Taste of Home December/January 1997, p37


Reviews for Gingerbread Scones

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Irascible_Baker User ID: 8765838 261492
Reviewed Feb. 18, 2017 Edited Feb. 21, 2017

"I see a lot of reviews saying these scones were dry -- I think this is correct as scones go, but it's better to have a dry scone than a cakey scone! Scones are inherently dry and crumbly and should not be heavy on flavor or sweetness -- it's part of their charm and contributes to what makes them such a perfect pair with whipped cream or jam (to say nothing of a cup of coffee or tea, which is crucial to the experience in my opinion).

Initially they appeared very small and scant, but after baking, they grew to just the perfect serving. I wet my hands lightly to handle them; perhaps this would help combat the dryness that seems to be clashing with other reviewers' tastes. The gingery, festive and warm tones of this scone were a perfect winter's morning comfort paired with a dollop of cool, unsweetened cream that I whipped to a firm consistency with some lemon extract (to taste)."

MY REVIEW
weezeh User ID: 6116189 243969
Reviewed Feb. 17, 2016

"The first time I made these I thought they were dry and the ginger flavor wasn't quite right. I thought there was something here, and I really wanted to like them, so I made them again. The second time I added a little more molasses, a little more butter, and some finely minced candied ginger. This time they were quite moist and the ginger flavor absolutely popped. I served them with lemon curd and they were fabulous."

MY REVIEW
crazy4sushi User ID: 5824124 239583
Reviewed Dec. 16, 2015

"These are too dry and not very gingerbread tasting."

MY REVIEW
ncsue User ID: 7885825 216346
Reviewed Dec. 30, 2014

"Very dry, needed a glaze to be edible, and had to cut into mini bites to be able to serve. Needed more gingerbread flavor. Probably won't make again."

MY REVIEW
jillknit User ID: 902626 213870
Reviewed Dec. 3, 2014

"Making these and serving it with the Cranberry Honey Butter recipe. YUMMY!"

MY REVIEW
caparmenter User ID: 1068666 42017
Reviewed Dec. 31, 2013

"I found them to be very dry. I make scones a lot and know that the dough is typically dry until you knead it, but these were dry and crumbly after baking. Would recommend adding a little more milk if you're going to make this recipe, but I agree that the spices are off. There are several other scone recipes on this website that are better than this one."

MY REVIEW
roadrunner11 User ID: 7235495 12567
Reviewed Dec. 1, 2013

"Great recipe but 400 degrees for 12-15 minutes was way too long. The bottoms burnt for me... so I will be lowering the temp and time...i always fined gingerbread of any kind doesn't take long."

MY REVIEW
rena 55 User ID: 1935799 36913
Reviewed Nov. 16, 2013

"I love making scones for events that I cater. This recipe was really good and uses items I have on hand. I often use a scone pan that I have that makes small triangular scones for catering. But for family and friends I make them like suggested in the recipe. Then I make a flavored butter or clotted cream to serve with them. Delicious!"

MY REVIEW
mknurse User ID: 6838553 16182
Reviewed Jan. 15, 2013

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

MY REVIEW
SMunro User ID: 6542518 16181
Reviewed Feb. 22, 2012

"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!"

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