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Gingerbread Scones

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

Ingredients

Scale
  • 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

Instructions

  1. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.*
  5. 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.
  6. 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.
  7. Cool scones on a wire rack until ready to serve. Store leftovers in an airtight container at room temperature.**

Notes

*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.