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Triangle-shaped gingerbread scones with white icing drizzle sit on a round wooden board. A wooden spatula, checkered cloth, cinnamon sticks, a glass, and gold utensils surround the board on a marble surface.
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Gingerbread Scones

Indulge in holiday magic with these homemade Gingerbread Scones that blend warm spices, rich molasses, and tender crumb in every bite. Perfect for cozy winter mornings, these bakery-worthy gingerbread scones feature that classic seasonal flavor your family will request year after year.
Prep Time15 minutes
Cook Time25 minutes
Cool Time5 minutes
Total Time45 minutes
Course: Bread, Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Melissa Griffiths

Ingredients

  • ⅓ cup brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ cup salted butter
  • ½ cup molasses
  • 1 cup whole milk
  • 1 tablespoon maple syrup
  • 1 cup powdered sugar

Instructions

  • Preheat your oven to 350°F.
  • Whisk together the brown sugar, flour, ground cinnamon, ground ginger, and baking powder in a medium sized mixing bowl.
  • Cut the butter into cubes and then use a large fork or pastry masher to combine the butter and dry ingredients. The butter should be roughly pea sized.
  • Add the molasses and milk. Mix the wet ingredients into the dry ingredients until homogenous.
  • Dump the dough out onto a lightly floured surface and roll it out into a disc about ½ inch thick. Cut your disc into 8 slices and place the slices on a large baking sheet.
  • Bake your scones for 25 minutes and then let them cool on the pan for about 5 minutes before transferring them to a wire cooling rack until you’re ready to serve them.
  • Make your glaze by whisking together the powdered sugar and maple syrup. Drizzle the glaze over your scones right before serving them. Enjoy!

Notes

  • If you have any premade pumpkin pie spice then you can use that instead of cinnamon and ginger. Your scones will have a slightly different flavor, but most pumpkin pie spices have both cinnamon and ginger.
  • If your glaze is too thick then you can add a teaspoon or two of milk to thin it out. If it is too thin then you can add about ¼ cup of powdered sugar.
  • You will want to use cold butter in this recipe. 
  • If using a fork is giving you too much grief when combining the butter and dry ingredients then you can use your hands to break up the butter. If you do that then you’ll want to let the dough chill in the fridge for about 20 minutes before rolling it out.

Nutrition

Calories: 397kcal | Carbohydrates: 67g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 168mg | Potassium: 414mg | Fiber: 1g | Sugar: 42g | Vitamin A: 405IU | Vitamin C: 0.01mg | Calcium: 132mg | Iron: 3mg

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