Gingerbread Scones
Gingerbread Scones are worth writing home about! Really. These scrumptious breakfast treats are perfect for Gingerbread lovers and since the ingredients are available year round, you can enjoy them any time of the year and not just around the fall or holiday season! They are mouthwateringly good.
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I have been dying to try this recipe for Gingerbread Scones for about a year. I finally got around to making these amazing scones right before the New Year. What a treat! These luscious scones have plenty of ginger, cinnamon and molasses flavor to provide that great “gingerbread” taste. I increased the sugar in the recipe so they would be slightly sweeter. The sugar off-set some of the pungency from the ginger and made these scones really heavenly. The recipe was perfect, in my opinion. I almost added a glaze over top, but decided not to in the end. I think they would be delicious either way.
I took these sweet scones to our Hostess Committee at our church when we served there the last Sunday of 2024. One gal told me that she thought the increase in brown sugar made the scones have just the right balance between the ginger/molasses flavor and sweetness. If I had not added the extra sugar, the ginger may have overwhelmed the scone. But as it was, they were wonderfully balanced in flavor.
I am a huge Gingerbread fan even though my Mom never made “Gingerbread” anything when I was growing up. I enjoy those delectable flavors in cakes, tea cakes, muffins, cookies, cookie cups, blondies–in must about everything! Gingerbread sure makes scones delicious. 🙂 You should give this recipe a try.
Gingerbread Scones are a real treat.
The ginger, cinnamon and molasses in the recipe are perfectly balanced with the brown sugar.
If you enjoy the flavor of Gingerbread, you’ll love it in scones!
Gingerbread Scones are a wonderful treat to enjoy with your morning coffee.
Here’s what I did.
I used these ingredients.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add brown sugar, salt, baking powder, baking soda, cinnamon and ginger
Stir or whisk ingredients to combine.
Cut in cold butter with a pastry blender until coarse crumbs form; set aside.
Separate egg.
Place egg yolk in a small mixing bowl. Add molasses.
Add half-and-half.
Whisk ingredients to combine.
Add molasses mixture to flour mixture in mixing bowl.
Stir ingredients to combine.
Place scone mixture on a lightly floured cutting board. Knead dough gently about 8-10 times working in the flour.
Shape dough into an eight-inch round about two-inches deep.
Cut dough into 12 triangles.
Place triangles on a greased cookie sheet pan leaving plenty of room between each triangle. (The scones will expand while baking).
Beat egg white in a mixing bowl until frothy. This will take a few minutes, but don’t beat the egg white until stiff like you would for meringue.
Brush frothy egg white onto the top and sides of each triangle.
Sprinkle about a third of a teaspoon of granulated sugar on top of each scone.
Now the Gingerbread Scones are ready for the oven.
Bake scones at 400 degrees for 12-15 minutes, until golden brown.
Allow scones to cool in pan a few minutes before removing to a wire rack to cool completely.
Place Gingerbread Scones on a platter and serve.
Gingerbread Scones have the heavenly flavors of ginger, cinnamon, molasses and Brown Sugar. Every bite is exquisite!
If you’re looking for a delicious recipe for a holiday or company breakfast, Gingerbread Scones will do it!
Here’s the recipe.
GINGERBREAD SCONES
(Recipe adapted from Taste of Home, The Complete Guide to Country Baking, pg. 279)
Gingerbread Scones
Equipment
- 1 large cookie sheet pan
- 1 bread board
- 1 knife to cut the scones into triangles
- 1 large mixing bowl
- 1 wooden spoon
- 1 small mixing bowl
- 1 egg separator (if you don't know how to separate eggs without one)
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 whisk
- 1 wire cooling rack
- 1 pastry brush
Ingredients
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 2 tsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 1/4 cup salted butter cold (1/2 stick)
- 1/3 cup molasses
- 1/4 cup half-and-half or whole milk
- 1 large egg separated
- 4 tsp. granulated sugar for topping (or more if desired) or use a coarse sugar like Turbinado sugar
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon.
- Stir well to combine.
- Cut in butter with a pastry blender until mixture is crumbly and coarse crumbs form; set aside.
- In a small mixing bowl, combine molasses, half-and-half and egg yolk.
- Whisk until smooth.
- Stir molasses mixture into flour mixture, just until moistened.
- Turn dough out onto a floured bread board.
- Knead dough gently about 8-10 times, working in the flour.
- Pat dough into an eight-inch round about 2-inches deep.
- Cut dough into 12 wedges.
- Separate the wedges and place one-or two-inches apart on a greased baking sheet.
- (The scones expand while baking).
- Beat egg white in a small bowl with an electric mixer until frothy.
- This will take a few minutes.
- Brush egg white mixture over top of the scones.
- Sprinkle each scone with additional granulated sugar.
- Bake at 400° for 12-15 minutes, or until each scone is golden brown.
- Allow scones to cool a few minutes in pan before removing to a wire rack.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Gingerbread Scones are full of flavor. They’ll surely get your engines revving the morning!
These scones are terrific for fall baking or holidays, but they’re also enjoyable to eat all your round.
This is a fabulous entree for any breakfast or brunch menu.
You’ll be captivated by these drool-worthy Gingerbread Scones!
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