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