Total TimePrep: 20 min. Bake: 15 min.
Just made these and the amount of spices are a good balance so the ginger is not overpowering. But I would agree with others that this recipe was too dry. I couldn't get it to stick at all until I added more liquid. They ended up being chewier because I had to knead it longer just to get it to stick together. Might try it again with more milk. I also only baked it for 10 mins.
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
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).
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.
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.
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!