Gingerbread scones

gingerbread scones on rack with spices between scones.

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5 from 3 votes

All your favorite gingerbread flavors in a scone. Moist, flavorful and delicious.

Prep Time15

Cook Time12

Total Time27

Course: Snack

Cuisine: American, British

Servings: approx

Calories: 253kcal

Author: Caroline's Cooking

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Ingredients

2 cups all purpose flour plain flour
1 tablespoon baking powder
½ tablespoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground allspice or cloves
½ teaspoon salt
3 tablespoon brown sugar
½ cup milk
1 egg
2 tablespoon molasses
4 tablespoon butter cold, in small cubes

For the frosting (optional)

½ cup confectioners sugar icing sugar
½ tablespoon maple syrup
¼ teaspoon vanilla extract
½ tablespoon milk or cream

US Customary - Metric

Instructions

Preheat the oven to 400F/200C. Line a baking sheet.
Measure out the flour, baking powder, ginger, cinnamon, allspice/cloves, salt and sugar into a large bowl and whisk them together so everything is well distributed.
In a smaller bowl or measuring jug, add the milk, egg and molasses and whisk them together so that everything is well mixed.
Add the small cubes of butter to the flour mixture and either rub them in by hand or use a pastry cutter. You are looking to have a coarse crumb-like texture (so still some smaller lumps of butter in there).
Add the milk-egg mixture to the flour and butter mixture and mix everything until combined, but try not to overmix. It can be good to use a knife or spatula so you don't warm or press the mixture too much.
Turn out the dough onto a floured work surface and flatten it into a round disk. Cut the mixture into 8 roughly even triangles then transfer to your lined baking sheet. If you like, you can brush with a little milk before baking but they will be fine either way.
Bake for approx 12-15 mins, depending on your oven - keep an eye on them towards the end. You want to take them out as they are just starting to brown so they don't burn but have a slight crispness to them and are cooked through. Let the scones cool a minute then transfer to a cooling rack to cool completely.
If adding frosting, sift the confectioner's sugar then add the maple syrup, vanilla and milk and mix well until smooth. If needed, add a little more milk if it seems too thick, though I think it dries better if slightly thicker.
Once the scones are around room temperature, drizzle the frosting over the scones (or you can spread on if you prefer).

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Notes

You probably won't need all of the frosting, but it's better to have slightly too much than too little!

I have also made a variation on these replacing the brown sugar with dates - you simply blend up around 2oz/58g of medjool dates with the milk and molasses. It adds a lovely slightly different flavor (and is a little healthier too).

Nutrition