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Gingerbread Scones Recipe

Gingerbread Scones Recipe

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. YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Gingerbread Scones

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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."

Reviewed Dec. 16, 2015

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

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."

Reviewed Dec. 3, 2014

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

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."

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."

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!"

Reviewed Jan. 15, 2013

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

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!"

Reviewed Dec. 22, 2011

"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 I don't change the recipe!"

Reviewed Nov. 26, 2009

"Light and tasty, not hard to prepare. This recipe is a definite keeper."

Reviewed Nov. 6, 2009

"I love these scones! My Mum makes these alot. Served warm, they melt in your mouth and really warm you up like a cup of hot chocolate would. Totally delicious!"

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