Gingerbread Scones
Warm up your kitchen with these irresistibly spiced Gingerbread Scones, a cozy blend of holiday flavors and tender, flaky texture. Infused with aromatic ginger, cinnamon, cloves, and nutmeg, these scones capture the essence of traditional gingerbread while offering a delightful twist. The addition of molasses lends a rich, deep sweetness that pairs beautifully with the buttery base. Whether you enjoy them plain or topped with a silky vanilla glaze, these easy-to-make scones come together in just 30 minutes, making them a perfect treat for breakfast, brunch, or festive gatherings. Serve them fresh from the oven with coffee or tea for a comforting seasonal experience that’s simply unforgettable.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup heavy cream
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for optional glaze)
- 1-2 tablespoons milk (for optional glaze)
- 1/2 teaspoon vanilla extract (for optional glaze)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, molasses, egg, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times to form a cohesive mass. Pat the dough into a 1-inch-thick circle.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 14-16 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, make a simple glaze by whisking together powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled scones before serving.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 444.6 g | 162% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 251.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 360 mg | 28% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
