Gingerbread scones

These gingerbread scones are moist and have a delicious spice flavor to them. They are easy to make and perfect as a snack, with coffee or whenever you choose.

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I'm a big fan of the warm spice of gingerbread flavors (try my gingerbread madeleines and gingerbread waffles if you are in the same boat). And scones are also the go-to baked good I grew up with.

So, you'd think I might have put the two things together sooner. Somehow, it took me having a not-so-good gingerbread scone at a local bakery to kick me in to making some myself. And I'm so glad I did as these are delicious.

The one I had at the bakery looked such a great color and shape, but when I bit into it, it was dry and pretty tasteless. Something that had so much potential was sadly lacking.

Now whether it was just a little too old or the recipe was off, I don't know. But these were things I was determined not to have happen in my own. I'm glad to say these have been tested and shared by various friends and family and they consistently get great reviews. Plus, they're easy to make, so a great choice all round.

What are gingerbread flavors?

Gingerbread flavors can vary, but most include at least ginger and molasses to give both that bit of a sharp spice and the signature brown coloring. Beyond that, the spices can vary, but many common additions include nutmeg, allspice, cloves and/or cinnamon.

Here I have gone with ginger, allspice and cinnamon, but you can vary the spices a little, as you prefer or have. I have gone relatively light on the molasses but that, too, you can vary. If you prefer a stronger molasses flavor, feel free to add a bit more. For me, I prefer more of the spice to come through.

Tips for making scones

Scones come together pretty quickly as there is not a whole lot to them, but a couple tips to help them turn out well:

• Mix the spices and raising agent into the flour before adding liquid - this helps them be well distributed.
• Use cold butter - your hands (or pastry cutter) will help soften it and you want to leave the odd small lump to help get those layers. This works best when you start with cold butter.
• Don't overwork the dough - the easiest way to get heavy scones is to work the dough more than you need to. You only want everything just mixed for the best texture.

These scones are sweet without being overly so, which is my preference for scones, and more typical of British-style ones. They're nicely soft and moist but without being overly buttery.

You don't have to glaze them by any means, but it both makes them that little more festive and gives a nice little extra sweetness, without making it all too sweet. I added a maple drizzle here, but you could add a touch of spice to the glaze, if you like, or keep it plain.

Can you make scones ahead?

Scones generally taste their best on the day they are baked, but you can freeze un-baked scones and cook them from frozen. Just freeze them, separated on a baking sheet and transfer to a container once frozen. Then bake from frozen, adding a couple extra minutes onto the cook time until they have risen and are gently golden.

If you have extra cooked scones, you can store them at room temperature for a day, they just won't be quite as good. They are a little better gently re-heated - a short burst, covered, in the microwave works well (though best before you add the frosting, if possible, or on a plate as it can run with the heat).

These gingerbread scones disappeared in no time in our house and I can understand why. Gently spiced, soft and flavorful, you'll not want to limit these to being just a festive treat.

If you like scones, try these:

• Apple bacon cornmeal scones
• Carrot cake scones
• classic British scones
• Roast pear and fig scones
• Raspberry scones

You'll also find more snack recipes, both sweet and savory, in the archives.

Tools to make these scones (affiliate links)

I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these.

See more of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in December 2015 and has been updated, primarily with new photos and added video.

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