- 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
- 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.
- 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.
- 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.
Reviews for Gingerbread Scones
Sort By :
"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."
"Making these and serving it with the Cranberry Honey Butter recipe. YUMMY!"
"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."
"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."
"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!"