Total TimePrep: 20 min. Bake: 15 min.
- 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 large egg, separated
- Coarse sugar
- Preheat oven to 400°. In a large bowl, whisk the first 7 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 golden brown, 12-15 minutes. Serve warm.
Nutrition Facts1 scone: 157 calories, 5g fat (3g saturated fat), 29mg cholesterol, 269mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.
Mar 23, 2019
I love these scones. They are a perfect consistency for a scone. Scones are not as sweet or cakey as other pastry items. I totally agree with "Irascible-Baker's" comment and was said so well! That being said, they were pretty easy
Feb 18, 2017
I see a lot of reviews saying these scones were dry -- I think this is correct as scones go, but it's better to have a dry scone than a cakey scone! Scones are inherently dry and crumbly and should not be heavy on flavor or sweetness -- it's part of their charm and contributes to what makes them such a perfect pair with whipped cream or jam (to say nothing of a cup of coffee or tea, which is crucial to the experience in my opinion).Initially they appeared very small and scant, but after baking, they grew to just the perfect serving. I wet my hands lightly to handle them; perhaps this would help combat the dryness that seems to be clashing with other reviewers' tastes. The gingery, festive and warm tones of this scone were a perfect winter's morning comfort paired with a dollop of cool, unsweetened cream that I whipped to a firm consistency with some lemon extract (to taste).
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.
Dec 16, 2015
These are too dry and not very gingerbread tasting.
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.
Dec 3, 2014
Making these and serving it with the Cranberry Honey Butter recipe. YUMMY!
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.
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.
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!
Jan 15, 2013
this can be dry if even slightly over baked and did not have a very stong gingerbread flavor