Recipe #4 of Christmas baking is here! Fa la la la la la!!
I'm super excited to finally be sharing this recipe for Gingerbread Scones with all of you!
A few months ago I asked some friends if they had any ideas for what kind of recipes I should post on my blog this December. One of my friends suggested Gingerbread Scones! So, I set to work trying to come up with a recipe for scones of the gingerbread variety. And let me tell you, these scones gave me a little bit of trouble!! First, they were soft and flavorful but they spread out too much. Same thing the 2nd time. 3rd time I forgot to add the baking powder!! 😆 But finally the 4th time they were perfect!
They took a few tries to perfect! Just a few! 🤣
Here's a recap of all the scone recipes on my site in case you love them as much as I do:
I posted these Ham & Pineapple Scones in June. They were actually the very first recipe I posted on my blog!
These Mocha Frappe Scones came out next.
These delish Pumpkin Spice Scones were posted in October.
And today I bring you my Gingerbread Scones!
I really hope you make these scones this Christmas!
- 2 ¼ cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup whipping cream
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fancy molasses
- ¾ cup cold butter, cubed
- 1 tablespoon white sugar (to sprinkle on top)
For the Icing:
- 1 tablespoon melted butter
- ½ cup icing sugar
- 2 teaspoons milk
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and spices. Mix together the cream, egg, vanilla, and molasses in a separate bowl until combined.
- Cut the cold butter into the flour mixture with a pastry cutter until butter the pieces of butter are pea size. Pour in the wet ingredient mixture and stir just until the mixture starts to come together.
- Turn onto a floured counter and knead until the dough comes together into a ball. Roll the dough out into a disk about 8 inches in diameter and ½-inches tall. Cut into 8 scones using a pizza cutter (cut into ¼'s and then each ¼ in ½).
- Place the scones on the prepared pan and bake for 16-18 minutes or until the bottoms are golden brown.
- Remove from oven and let cool on a wire rack. While the scones are cooling make your icing: Whisk together the melted butter, icing sugar, and milk until combined. Drizzle on top of cooled scones. Enjoy!
Love and Cookies,
I finally got the chance to bake these scones the other day, and they were a hit! Flavourful gingerbread spices melding with a soft scone texture created the perfect treat for a snowy January weekend! Thanks for overcoming the experimental difficulties to create this recipe; the final product is delicious! 😉
Thank you so much for making them, Taryn! You make them sound amazing! I love experimenting with recipes to share with you! ❤️
If they are half as good as your ginger bread cookies, they will be amazing!!
Haha! Thank you!