Gingerbread Scones with Lemon Butter Recipe

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Gingerbread Scones with Lemon Butter Recipe
Gingerbread Scones with Lemon Butter Recipe photo by Taste of Home
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Gingerbread Scones with Lemon Butter Recipe

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Busy morning? Fill your kitchen with the warm aroma of these tender gingerbread scones. Then slather on some lip-smacking lemon butter and relax with a steaming cup of coffee. Yum! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 3/4 cup heavy whipping cream
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • LEMON BUTTER:
  • 1/4 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Directions

In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants.
Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
Meanwhile, in a small bowl, beat the butter, confectioners' sugar, lemon juice and peel until combined. Serve with warm scones. Yield: 16 scones.
Originally published as Gingerbread Scones with Lemon Butter in Simple & Delicious December/January 2011, p65

Nutritional Facts

1 each: 218 calories, 13g fat (8g saturated fat), 38mg cholesterol, 150mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 3/4 cup heavy whipping cream
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • LEMON BUTTER:
  • 1/4 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  1. In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants.
  2. Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
  3. Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
  4. Meanwhile, in a small bowl, beat the butter, confectioners' sugar, lemon juice and peel until combined. Serve with warm scones. Yield: 16 scones.
Originally published as Gingerbread Scones with Lemon Butter in Simple & Delicious December/January 2011, p65

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fantasticdreambird User ID: 7470348 213940
Reviewed Dec. 3, 2014

"These are 5 star scones! YUMMY! I can't wait to serve them to my friends at our next tea time get together! After reading the ingredients of another scone recipe I received in my daily TOH email, I knew it was not what my family would enjoy. It did not include allspice or ginger! I was delighted to find this recipe on the same site! It is definitely moist yet flakey. The lemon butter was super on top! Although, I substituted honey for the sugar for health reasons, it was a deliciousness without feeling guilty! Highly Recommended! This recipe will not disappoint."

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