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Gingerbread Scones

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.
  • Makes
    1 dozen


  • 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 Facts
1 scone: 157 calories, 5g fat (3g saturated fat), 29mg cholesterol, 269mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.
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  • Amanda
    Dec 6, 2019

    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.

  • Karla
    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

  • Irascible_Baker
    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).

  • weezeh
    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.

  • crazy4sushi
    Dec 16, 2015

    These are too dry and not very gingerbread tasting.

  • ncsue
    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.

  • jillknit
    Dec 3, 2014

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

  • caparmenter
    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.

  • roadrunner11
    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.

  • rena 55
    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!