Gingerbread Scone Recipe
The gingerbread scone recipe is rich and spicy in flavor. Try serving these with maple butter on top!
2 cups all-purpose flour
1/3 cup packed dark brown sugar
2 teaspoons baking powder
1/8 baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup unsalted butter, chilled
1 large egg
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla extract
1/2 cup golden raisins (optional)
Pastry blender (optional)
Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a 10-inch diameter circle in the center of the cookie sheet; set aside.
Step 3: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Step 4: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 5: In a small bowl, stir together egg, molasses, milk, and vanilla extract.
Step 6: Pour milk mixture into flour mixture and stir to combine. Dough will be sticky
Step 7: Stir in raisins if desired.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheet.
Step 9: With a serrated knife cut into 8 wedges.
Step 10: Bake 20-23 minutes or until toothpick comes out nearly clean when inserted in scone. Better to underbake slightly, than overbake.
Step 11: Let scones set for 1 minute and then carefully re-cut wedges with knife and transfer to a cooling surface.
The gingerbread scone recipe makes 8 wedges.
Maple Butter Recipe
1/4 cup unsalted butter, softened
2 teaspoons maple syrup
Step 1: In a small bowl, stir together the butter and maple syrup until combined. Serve butter immediately or cover and refrigerate. Let stand at room temperature for 15 minutes before serving.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more scone recipes look here.
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