Gingerbread Scones A Simple, Spiced Winter Bake
This gingerbread scone recipe is the perfect winter bake. These ginger laced pastries are full of cozy spices and perfect for dunking into a steaming cup of tea, hot cocoa or eggnog. This festive bakery treat is perfect for Christmas celebrations and a soothing warm up for winter afternoons. This recipe is full of all of the classic gingerbread cookie taste and smells (without any of the laborious cookie dough rolling or cutting). So sit back, bake away and indulge in this festive ginger studded scone recipe.
The smell of these gingerbread scones as they bake will fill your kitchen with fragrant, warming holiday scents. These ginger scones with crystallized ginger pieces are perfect served as a warming winter breakfast or cozy colder weather dessert.
I tested this recipe using several different amounts of heavy cream, the addition of molasses and crystallized ginger adds more moisture to the scone batter, so liquid amounts needed to be adjusted accordingly.
This gingerbread scone recipe uses butter, eggs and heavy cream (opposed to the classic full heavy cream recipes for scones). After testing this baked goods recipe in my kitchen; I found that the addition of molasses with only heavy cream resulted in a flatter, not quite “fluffy” scone. The addition of the eggs and butter into the ingredient list created a lighter, airy ginger scone.
The ingredient list for this scone recipe is a full of ground spices and different sugars. Because of the addition of white and brown sugar and molasses syrup; watching the baking time is key, as oven temperatures can vary and the sugar will create a caramelization on the bottom of the scone that quickly browns when during baking.
Ingredient List:
- Flour
- Sugars (white and brown)
- Molasses
- Crystalized ginger
- Ground spices, nutmeg, cloves, allspice and (yes!) ginger
- Eggs
- Butter
These gingerbread scones are the perfect Christmas treat, and require half the work involved in rolling and cutting out traditional gingerbread cookies (but with all of the familiar, classic ginger baked taste!)
Give yourself a little a break this holiday season (or whenever you need it throughout the cold winter months) with this warming spiced scone recipe. The batter produces a not too sweet scone, but the drizzling of vanilla glaze icing adds just enough to make this baked good feel like an indulgence.
A few kitchen tested tips to help bake up the perfect gingerbread scone:
Make sure the butter is cold before cutting into the batter, the will create a lighter, layered effect to the scones.
Using both crystalized ginger and ground ginger results in layers of flavor and the crystalized ginger adds a bit of chew to the scone, reminiscent of gingersnap cookies.
Line baking sheet with parchment paper or a silicon mat, this helps with even baking baking of the scones.
Remove the scones from the oven promptly at the 13-15 minute mark, this recipe bakes up quick!
Shape just mixed scone dough into a ball and press flat into a circle on a lightly floured surface. Depending on your preference, cut into 8-10 even triangles.
Use parchment paper or a silicon mat to ensure even baking.
Remove gingerbread scone on a cooling rack, until they are cool enough to handle before icing.
As a finishing touch, spoon vanilla bean icing over the scones before serving.
Storing Gingerbread Scones:
These scones store really well and can be enjoyed up to 5 days after baking. They remain, soft and fluffy. I iced several of mine, but left some unglazed and whipped up another batch of icing so the scones stayed dry. Store in an air-tight container at room temperature.
Iced Gingerbread Scones
Ingredients
- 2 cups All Purpose Flour
- 1 tbsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Allspice
- ¼ tsp Ground Cloves
- 2½ tsp Baking Powder
- 1 tbsp Sugar
- ½ tsp Salt
- 1 tbsp Molasses
- 1 tbsp Dark Brown Sugar
- ½ stick Cold Butter
- 2 Large Eggs
- â…“ cup Heavy Cream
- 2 tbsp Chopped Candied Ginger
Vanilla Bean Glaze
- ½ cup Powdered Sugar
- 1 tbsp Milk
- ¼ tsp Vanilla Bean Paste
Instructions
- Preheat the oven to 450℉
- Sift together in a large bowl: flour, baking powder, sugar, salt, brown sugar, nutmeg, ginger, cloves and allspice.
- Add butter and "cut in" using a pastry cutter or 2 knives, until the mixture is course and resembles small peas.
- In a separate, smaller bowl beat eggs, and add the heavy cream.
- Pour liquid eggs into a the flour mixture. Add chopped candied ginger.
- Mix until the flour is incorporated, but just; do not overmix.
- Turn dough out on a floured surface and shape into a 5-6 inch circle.
- Cut dough into 10 even pieces and place on (I lined mine with parchment paper) baking sheet.
- Bake for 13 minutes or until browned.
Vanilla Bean Glaze
- Mix powdered sugar, vanilla bean paste and milk until smooth in a small bowl. Spoon over slightly cooled scones until evenly coated.
Nutrition
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