Gingerbread Scones are an easy way to indulge in holiday flavor. They whip up with just a few minutes of work - The perfect scones for Christmas morning!
Today I’m going to share my delicious gingerbread scones scones recipe.
These are basically like a gingerbread cookie, only in scone form.
Well... sort of.
I wanted a good hit of molasses flavor in the base, which does hamper the development of flaky layers and a crisp exterior - to some degree.
When handled properly, you’ll still end up with moderately flaky scones.
If your elbow is busted up and you can’t quite get the butter worked in properly, you’ll end up with scones that are a bit more like a quick bread - ask me how I know, LOL!
Either way, you’ll have delicious scones, that produce a wonderful aroma as they’re baking.
This is a good scone for anyone with a sweet tooth, perfect for holiday brunches, tea time, or just a festive afternoon snack this time of year.
These scones work up with just a few minutes of work, and reheat well!
Gluten Free Gingerbread Scones
Need a gluten free version of this fantastic gluten free scone recipe? Check out my Gluten Free Gingerbread Scones!
All the flavour, just none of the gluten!
Ingredients
This recipe uses really basic ingredients that should be easy to find in any grocery store - assuming you don’t already have them on hand!
You will need:
All Purpose Flour
Dark Brown Sugar
Unsalted butter
Milk
Molasses (Blackstrap molasses or even light molasses work)
1 Large egg
Pure Vanilla Extract
Ground Ginger
Ground Cinnamon
Ground Cloves
Baking powder
Salt
If you’re making the glaze, you’ll also need some Confectioners sugar / Icing sugar / Powdered sugar.
Variations
Vegan Gingerbread Scones
To make vegan scones, just swap the butter out for vegetable shortening, and the milk out for your favourite plant based milk.
I use unsweetened almond milk as a default, but coconut milk, oat milk, or flax milk would all be great options.
Sugar Topping
If you want to skip the glaze, you can sprinkle coarse sugar - I love using Pearl Sugar - on top of the scones, just before baking.
This is the same stuff I use on my Banana Nut Bagels and Apple Turnovers, it gives it a nice, sweet crunch on top.
Turbinado sugar is another option for a sweet sugar crust.
Flavour the Drizzle
Feel free to add a bit of softened cream cheese or even some spices to the first step of making the glaze.
For that matter, you can just melt some white chocolate chips and drizzle those over, instead of making the glaze. It’s a very customizable scone!
How to Make Gingerbread Scones
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
Gingerbread Scones
Preheat oven to 400 degrees F (200 C). Line baking sheet with parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, spices, and salt.
Chop cold butter into small cubes.
Cut butter pieces into dry ingredients using a fork (or two!) or a pastry blender / pastry cutter until mixture is distributed throughout, and the flour mixture is a coarse meal and resembles gravel.
Note: an elbow injury prevented me from properly breaking down the butter in the batch I photographed - get the pieces a bit smaller than shown!
Add the wet ingredients mixture to the bowl of dry mixture, stir JUST until combined - mixture will be a little sticky.
Press or roll dough down to a 1" thick circle of relatively event thickness. Use a sharp knife to cut the dough round into 6 equal wedges.
If you’d like, scatter coarse sugar over the tops of the scones.
Remove pan from oven, transfer baked scones to a wire rack to cool.
Vanilla Glaze
Whisk together the butter, vanilla extract, and salt until smooth.
Add about half the powdered sugar, a little at a time.
Once half of the powdered sugar is incorporated, add 1 tablespoon of water, whisking until smooth.
Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
Drizzle slightly cooled scones with glaze, and serve warm!
Leftovers
Once cooled to room temperature, leftover scones can be transferred to an airtight container and stored in the fridge for up to a week (Though they’re best within 3-4 days!).
Best served reheated.
More Christmas Treats
Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!
Candied Orange Slices
Candy Cane Biscotti
Christmas Bagels
Creme de Menthe Nanaimo Bars
Easy Gingerbread Muffins
Eggnog Muffins
Eggnog Pie
Eggnog Pudding
Eggnog Sticky Buns
Festive Easy Fudge
Fruitcake Cookies
Gingerbread Bagels
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
No-Bake Gingerbread Pie
Noelles
Pecan Pie Cookies
Peppermint Patties
Traditional Eggnog Mousse
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!
Gingerbread Scones
Equipment
- 1 Baking Sheet
- Parchment Paper
Ingredients
Gingerbread Scones
- 2 ½ cups All-Purpose Flour
- ½ cup Brown sugar packed
- 3 teaspoon Baking powder
- 2 teaspoon Ground ginger
- 1 ½ teaspoon Cinnamon
- ¾ teaspoon Salt
- ¼ teaspoon Ground cloves
- 8 tablespoon Unsalted butter chilled
- ⅔ cup Milk
- ⅓ cup Molasses
- 1 Large egg
- 2 teaspoon Vanilla extract
- 2 tablespoon Milk
Vanilla Glaze
- 1 tablespoon Butter softened
- 1 teaspoon Vanilla extract
- pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
- 1 Tablespoon Water
Instructions
Gingerbread Scones
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, spices, and salt.
- Chop chilled butter into small cubes. Cut butter into dry ingredients using a fork (or two!) or a pastry blender / cutter until mixture is distributed throughout, and mixture forms coarse crumbs - it'll resemble gravel.
- In a small bowl, whisk together ⅔ cup milk, molasses, and the egg.
- Add the wet mixture to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.
- Place dough onto a lightly floured work surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball.
- Press down to a disk that’s an even 1" thickness, cut into 6 wedges.
- Transfer scones to the lined baking sheet, brush with the remaining milk.If you'd like, scatter coarse sugar over top of the unbaked scones.
- Bake for about 25 minutes or until golden brown.
Vanilla Glaze
- Whisk together the butter, vanilla extract, and salt until smooth.
- Add about half the powdered sugar, a little at a time.
- Once half of the powdered sugar is incorporated, add 1 tablespoon of water, whisking until smooth.
- Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
- Drizzle scones with glaze, and serve warm!
Video
Nutrition
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