I have my fingers crossed right now that gingerbread is still a thing even though the holidays are over. I SO wanted to share these scones before Christmas came and went, but the last few weeks have been completely chaotic (in the best way possible!) and here we are on the other end with me hoping that gingerbread recipes aren’t restricted to the month of December. The way I see it, as long as there’s frost on the ground, all those warm gingerbread spices are welcome to stick around and help make the mornings a little cozier.
That being said, I can’t think of many better ways to cozy up in the morning than with a hot cup of coffee and one of these no-frills gingerbread scones – all rich with molasses and sprinkled with cinnamon-sugar. I always feel like scones are one of the most relaxing and comforting things to make because they don’t require any fancy gadgets or intricate work; all you really need is a big bowl, a whisk, a spatula, and your hands. The process is easy and the end result is simple perfection: crispy edges and a light crumb, intense gingerbread flavor, and a crunchy sugar top – so good.
So no, this recipe isn’t anything extravagant or unheard of, but sometimes simple and uncomplicated is best, and sometimes the most traditional flavors are the ones you savor the most. Here’s to chilly winter mornings, steaming lattés, and classic gingerbread scones; I think we can do this whole January thing. ;)Print
Cozy spices warm up these perfectly simple gingerbread scones – the perfect treat to go with your morning coffee or tea.
- Cook Time: 18 minutes
- Total Time: 18 minutes
- Yield: 16 scones* 1x
- 12 3/4 ounces (3 cups, spoon and level) all-purpose flour
- 6 3/8 ounces (1 1/2 cups, spoon and level) whole wheat pastry flour
- 5 5/8 ounces (3/4 cup packed) dark brown sugar
- 2 tablespoons baking powder
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 3/4 teaspoon all spice
- 1 teaspoon salt
- 5 ounces (10 tablespoons) unsalted butter, frozen and cubed
- 6 1/4 ounces (3/4 cup) heavy cream, plus extra for brushing
- 6 ounces (1/2 cup) molasses (not blackstrap)
- 1 tablespoon vanilla extract
- cinnamon-sugar, for sprinkling
- sparkling sugar, for sprinkling
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, ginger, cinnamon, all spice, and salt. Cut in butter with a pastry cutter until all pieces are small.
- In a separate bowl, whisk the cream, molasses, and vanilla extract together well. Pour into the dry ingredients and fold in with a spatula until the liquid is absorbed; the dough will still be very shaggy. Use your hands to knead just until you can clump the entire mixture into a single ball of dough. This will take some time so be patient, but if necessary, you can add more cream about 1 teaspoon at a time to bring the dough together.
- Divide dough in half and flatten each half into a round disc about 3/4″-1″ thick on one of the prepared baking sheets. Freeze for 1 hour.*
- Preheat oven to 400ºF. Just before baking, remove scone dough from freezer and slice each round into 8 equal pieces. Divide scones evenly between the two baking sheets, spread out. Brush tops with cream and sprinkle generously with cinnamon sugar and sparkling sugar.
- Bake scones in preheated oven for 18-20 minutes, flipping and rotating halfway through. Scones are done when a toothpick inserted into the center of one comes out clean.
- Cool scones on a wire rack until ready to serve. Store leftovers in an airtight container at room temperature.**
*If you want to bake the scones later, cut them as described after the first hour of freezing and continue to freeze until firm. Transfer to a zip-top container and store in the freezer until ready to bake. Remove scones from freezer while preheating oven. Baking time may need to be increased; just use the toothpick test to gauge when the scones are done.
**If you like scones with crisp edges, these are best eaten the first day. For softer edges, store them for a day before eating.