Gingerbread Scones
Submitted by chinaeyes
Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
60 minThese scones read like a gingerbread cookie reborn as a flaky pastry. Molasses gives the dough its signature dark, slightly bitter sweetness, while ginger and cinnamon carry the warmth that makes this taste unmistakably like the holidays.
The nutmeg-orange whipped cream is what elevates this from a good scone to a memorable one. Don’t skip it. The fresh citrus zest cuts through the rich, treacly base and the nutmeg ties everything to the warm spices already in the dough.
Keep the butter cold. Cut it into the flour until it resembles coarse crumbs, with pea-sized lumps still visible. These cold butter pieces are what create the flaky layers when they hit the hot oven and rapidly release steam. Warm butter blends in and gives you a denser, cakier scone.
Don’t overwork the dough. Ten or twelve quick kneading strokes is enough to bring it together without developing gluten. More than that and the scones bake up tough.
Pro Tips
- Brushing with egg white before baking gives the tops a glossy, golden crust. Coarse sugar on top adds visual sparkle and a satisfying crunch.
- For sharpest wedges, freeze the patted-out dough disk for 15 minutes before cutting. The clean lines look professional.
- Bake on the upper rack so the bottoms don’t darken before the tops set.
- These freeze beautifully for up to three months. Wrap individually in foil for grab-and-go breakfasts.
Variations
- Stir in crystallized ginger pieces for chewy candy bursts in every bite.
- Add a half cup of dried cranberries to the dough for holiday color.
- Drizzle cooled scones with a simple icing of powdered sugar and orange juice.
Ingredients
Directions
FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon.
Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center.
In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture.
With a fork, stir until combined (mixture may seem dry).
Turn dough onto a lightly floured surface.
Quickly knead dough for 10 to 12 strokes or until nearly smooth.
Pat of lightly roll dough into a 7 inch circle.
Cut into 8 wedges.
Arrange wedges on an ungreased baking sheet about 1 inch apart.
Brush with egg white and sprinkle with coarse sugar if desired.
Bake at 400℉ (200℃) for 12 to 15 minutes or until lightly brown.
Cool scones on a wire rack for 20 minutes.
Serve warm with Nutmeg Whipped Cream if desired.
To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags.
Freeze for up to 3 months.
Place frozen, foil-wrapped scones in a 300℉ (150℃) oven and heat for 15 to 20 minutes or until warm (10-15 minutes if thawed).
FOR THE NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the ingredients.
Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
Serve immediately or cover and chill until needed, up to 2 hours.
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