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Gingerbread Scones

 Gingerbread Scones
Moist scones with a festive gingerbread flavor were a delightful second course at our ladies' luncheon. They are a scrumptious treat with tea or coffee—and especially nice to serve around Christmas. —David Bostedt, Zephryhills, Florida
12 ServingsPrep: 20 min. Bake: 15 min.

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

Directions

  • 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.

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Gingerbread Scones (continued)

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