This gingerbread scones recipe is full of rich molasses, brown sugar, and warm spices just like you would find in every bite of your favorite gingerbread cookie. This recipe is quick and easy and you will enjoy every morsel of these soft and fluffy scones with a hot cup of tea or coffee. In fact, the gingerbread flavor is perfect to enjoy this holiday season with cookie trays or easy desserts.
I love how simple ingredients create such scrumptious baked goods. No need to get super fancy when making these eggless scones and you will be amazed at how soft and flaky they are. You must check out my other post for my favorite scone base recipe. I call it our Master scone recipe because it is where every recipe we make begins. Once you have this down, it is just a matter of adding your favorite sweet or savory fillings and spices and you are on your way to perfect scones.
Tools to make freshly baked scones
These are the tools used to make this gingerbread scone recipe and all of our homemade scones.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or aka pastry cutter is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
Gingerbread scone recipe ingredients
- all-purpose flour
- brown sugar
- baking powder
- ground ginger
- ground cloves
- vanilla extract
- chilled unsalted butter, cut into small pieces
- half-and-half, plus 1 tbsp.
- molasses (not blackstrap molasses)
Related recipes: Master Scone Recipe, Nutella Scones, Clementine Scones, Pumpkin Spice Scones
Important steps for every scone recipe
Making this good scone recipe is easy! In less than 20 minutes, you can have a from-scratch, soft scone that is fluffy and full of gingerbread spices.
First, let's go over TWO VERY IMPORTANT THINGS you MUST DO to ensure a perfect flaky scone:
Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
Make sure your butter is COLD. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create a flaky texture scone.
How to make a delicious recipe for gingerbread scones
In a large bowl, mix your dry ingredients first. You will whisk together flour, baking powder, sugar, cinnamon, ginger, cloves, and salt. Next, add in the brown sugar and gently mix until combined. Set aside the dry mixture.
Working with a sharp knife, cut cold butter into small pieces. Add to the flour mixture and using a pastry blender, cut in the butter until the flour mixture begins to look like coarse crumbs. This will give the best texture to your scones.
Now it is time to add in your wet ingredients. Add half and half, vanilla extract, and molasses, and mix gently with a wooden spoon or rubber spatula until a shaggy dough forms.
Using your hands, knead gingerbread scone dough for a little time until it forms a smooth soft ball, about 5-10 times. The dough may be a bit sticky, but that is what you want.
Place dough on a lightly floured surface and gently push the dough into an 8-inch round disc, about 1 inch thick. Using a bench scraper or knife, cut the disc into 8 wedges and place them on a prepared baking sheet.
With a pastry brush dipped in half and half, brush the tops of the scones and add a small pinch of sugar to the top of the scones.
Bake in preheated oven for 12-15 minutes until the bottoms are golden brown.
Remove from the oven and let cool on a wire rack.
Holiday Brunches with scones
When you have the wonderful aroma of these holiday scones wafting through the kitchen, it may be hard to wait for Christmas morning to enjoy them!
We really enjoy the flavor of these scones; they are sweet and a little spicy. They are perfect this time of year, but if you love gingerbread recipes, then there is no harm in enjoying them any time of year!
Storing baked scones
Store scones in an airtight container for up to 3 days on the kitchen counter. If you would like them to last longer, you can freeze them for up to 3 months. Simply defrost until room temperature and enjoy!
This gingerbread scones recipe is full of rich molasses, brown sugar, and warm spices just like you would find in every bite of your favorite gingerbread cookie.
- 2 cups all-purpose flour
- 6 Tablespoons sugar
- 1/4 cup brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces
- 2/3 cup half-and-half, plus 1 tbsp.
- 1/4 cup molasses (I use Grandmas or Brer Rabbit)
- In a bowl, combine flour, baking powder, sugar, brown sugar, ginger, cinnamon, cloves, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, molasses, and vanilla extract until just moistened.
- On a lightly floured surface, knead the dough gently 5 to 10 times.
- Pat into a 1-inch-thick disc.
- Divide dough into 8 equal wedges with a bench scraper; place scones on a parchment-lined baking sheet.
- Brush tops with 1 Tbsp half-and-half, and sprinkle each top with sugar.
- Bake in the 425-degree oven and cook for 12-15 minutes, until golden brown.
- Let cool on a wire rack.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 324mgCarbohydrates: 48gFiber: 1gSugar: 23gProtein: 3g
Thursday 2nd of February 2023
Hello. I tried this recipe today and ended up with such a wet, sticky dough that I had to just drop spoonfuls on the baking sheet. The flavor of these scones is very good so would like to try again. I used the correct measurements. Can you think what would have caused this problem? Would appreciate any input before I try again.
Thursday 23rd of March 2023
Make sure your butter and milk are very cold! See if that helps. :)