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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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)
See more of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
- 2 cups all purpose flour plain flour
- 1 tablespoon baking powder
- ½ tablespoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground allspice or cloves
- ½ teaspoon salt
- 3 tablespoon brown sugar
- ½ cup milk
- 1 egg
- 2 tablespoon molasses
- 4 tablespoon butter cold, in small cubes
For the frosting (optional)
- ½ cup confectioners sugar icing sugar
- ½ tablespoon maple syrup
- ¼ teaspoon vanilla extract
- ½ tablespoon milk or cream
- Preheat the oven to 400F/200C. Line a baking sheet.
- Measure out the flour, baking powder, ginger, cinnamon, allspice/cloves, salt and sugar into a large bowl and whisk them together so everything is well distributed.
- In a smaller bowl or measuring jug, add the milk, egg and molasses and whisk them together so that everything is well mixed.
- Add the small cubes of butter to the flour mixture and either rub them in by hand or use a pastry cutter. You are looking to have a coarse crumb-like texture (so still some smaller lumps of butter in there).
- Add the milk-egg mixture to the flour and butter mixture and mix everything until combined, but try not to overmix. It can be good to use a knife or spatula so you don't warm or press the mixture too much.
- Turn out the dough onto a floured work surface and flatten it into a round disk. Cut the mixture into 8 roughly even triangles then transfer to your lined baking sheet. If you like, you can brush with a little milk before baking but they will be fine either way.
- Bake for approx 12-15 mins, depending on your oven - keep an eye on them towards the end. You want to take them out as they are just starting to brown so they don't burn but have a slight crispness to them and are cooked through. Let the scones cool a minute then transfer to a cooling rack to cool completely.
- If adding frosting, sift the confectioner's sugar then add the maple syrup, vanilla and milk and mix well until smooth. If needed, add a little more milk if it seems too thick, though I think it dries better if slightly thicker.
- Once the scones are around room temperature, drizzle the frosting over the scones (or you can spread on if you prefer).
This post was first shared in December 2015 and has been updated, primarily with new photos and added video.