These gingerbread scones are moist and have a delicious spice to them. They are also relatively healthy so you can feel good about having another!
Let me tell you the roundabout route to me making these gingerbread scones. The area near where I live has changed a lot even in the three and a bit years since we moved here, most of it good. When we moved, we picked the area more out of convenience for my husband’s work as well as practical extras of metro stations and a big supermarket nearby, but once we moved we quickly learned to love a lot more about the area. It is full of playgrounds that my older son now loves, has a couple of great fish markets/fishmongers, and a few good options for eating out all within close walking distance.
One of the things that has changed recently is the eating out choices have grown. Best of all, the new places have some pretty good food from what I have tried so far. However I was a little disappointed when I tried one of the new cafes recently and was tempted to try one of the gingerbread scones they had on display with my coffee. It looked such a great color and shape, but then when I bit into it, it was dry and pretty tasteless. Something that had so much potential was sadly lacking. However it did make me think, I really need to try making my own gingerbread scones, so I did. And these ones are most definitely not dry or tasteless.
Wrong timing for gingerbread scones?
I know you might be thinking making gingerbread scones after Christmas is a bit of a strange thing to do – the season has passed! Gingerbread doesn’t come back for another 11 months! But why, really? I think it’s a pretty great flavor and I think it’s worth extending the season just a little bit. After all, spice flavorings are great throughout winter in general, so it seems only fair gingerbread is as well. Plus, I have seen gingerbread in other cafes post-Christmas and I don’t think they’re the type to just be trying to get rid of stuff. Whether I’ve convinced you on how appropriate it is or not, set any view aside and just give these gingerbread scones a try. You won’t be disappointed.
How they’re made
Since one of the things I had found off-putting in the gingerbread scones at the cafe was the dryness, I was determined that wouldn’t be the case with mine. Making them that bit healthier, in a similar way to my carrot cake scones, was also something I wanted to do. I was pretty sure gingerbread flavor and dates would pair well so I have used dates here again as a natural sweetener. I also used coconut oil rather than butter and part wholewheat flour (which you could increase, I think). Don’t be put off by these changes, if you are worried. You would never know they’re ‘healthy’ as they are still both sweet and tasty.
These scones have got that distinctive brown gingerbread color, although on the lighter side, and spice you would expect although it’s not overpowering. You could certainly increase the amount of ginger and molasses if you like, They’re sweet without being overly so. Plus they’re nicely soft and moist but don’t taste like they have a block of butter in them (since they don’t). The first time I made them, I left them just as they were, then the next time I added some molasses buttercream frosting. All I can say is why on earth did I not think of it before?!? It’s only a little bit, but really adds to them.
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.
All your favorite gingerbread flavors in a scone. Moist, flavorful and delicious.
- 2 oz dates 57g, pitted
- 1/4 cup buttermilk 60ml
- 1 cup all purpose flour 130g plain flour
- 1/2 cup whole wheat flour 62g
- 2 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves or allspice
- 1/4 tsp salt
- 3 tbsp coconut oil
- 1 egg
- 1 tbsp molasses
- 1 tbsp unsalted butter 10g, room temperature
- 1/2 tsp molasses
- 2 tbsp confectioners sugar icing sugar
Preheat the oven to 425F/220C.
Place the dates in a bowl with the buttermilk and leave them to soak while you get everything else ready. If you can leave them longer, even better as they'll be easier to blend.
Measure out the flours, baking powder, ginger, cinnamon, allspice/cloves and salt into a large bowl and mix them well.
Line a baking sheet ready for baking and melt the coconut oil and allow it to cool slightly.
Blend together the dates and buttermilk then add the egg and blend that as well until combined.
Add the coconut oil to the dry ingredients, mix in slightly then add the date/egg mixture and molasses. Mix everything until combined but try not to overmix.
Turn out the dough onto a floured work surface and flatten it into a round disk. Cut the mixture into 6 roughly even triangles then transfer to your lined baking sheet.
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.
If adding frosting, cream together the butter and molasses then add the confectioners sugar a tablespoon at a time and blend in well. Wait until the scones are cool before piping on top.
Note frosting not included in nutritional info.
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