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Gingerbread Scones

Gingerbread scones are warmly spiced with ginger, cinnamon, cloves, and nutmeg, then baked until their edges are set and bottoms are lightly browned. Cold butter gives these tender scones a crumbly texture, while molasses adds classic gingerbread flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus more for shaping
  • 0.25 cup light brown sugar packed
  • 2 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 1 egg large
  • 0.25 cup molasses unsulphured, not blackstrap
  • 0.25 cup heavy cream

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
  4. Add the cold butter and cut it into the flour mixture with a pastry cutter or your fingertips until the largest pieces are pea-sized.
  5. In a small bowl, whisk the egg, molasses, and heavy cream until combined.
  6. Pour the wet mixture into the flour mixture and stir just until a shaggy dough forms.
  7. Turn the dough onto a lightly floured surface and gently bring it together.
  8. Pat the dough into a 7-inch round about 3/4 inch thick.
  9. Cut the dough into 8 wedges and arrange them on the prepared baking sheet with space between each wedge.
  10. Bake for 16 to 20 minutes, until the edges are set and the bottoms are lightly browned.
  11. Let the scones rest on the baking sheet for 5 minutes.
  12. Transfer the scones to a wire rack to cool.

Notes

Keep the butter very cold for tender, flaky scones. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days; freeze for up to 2 months. For a dairy-free version, use cold plant-based butter and unsweetened plant cream.