Gingerbread Scones

Ingredients

Ingredient notes & substitutions

Molasses:

Use regular (not blackstrap) molasses for a rounder, less bitter sweetness — blackstrap will make the scones taste sharper and darker.

Cold butter:

Cube it and keep it in the fridge until the second you need it; warm butter melts into the dough instead of staying in flaky pockets.

Ground ginger, cinnamon, cloves, nutmeg:

This blend is what gives the gingerbread flavor, so don't skip or skimp on any one of them — freshly opened spice jars make a noticeable difference.

Milk or heavy cream:

Heavy cream makes for a slightly richer, more tender scone, while milk keeps things a bit lighter — either works fine.

Egg:

Adds structure and richness to the dough; whisk it well into the molasses mixture so it distributes evenly.

Powdered sugar glaze:

Start with 2 tablespoons of milk and add more a few drops at a time — you want it pourable but not watery so it sets into a thin shell.

Method

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the flour, brown sugar, baking powder, salt, ginger, cinnamon, cloves and nutmeg.

3. 3

   Add the cold cubed butter and cut it in with a pastry cutter or fork until the mixture looks like coarse crumbs.

   
4. 4

   In a small bowl, whisk together the molasses, milk, egg and vanilla.

5. 5

   Pour the wet mixture into the flour mixture and stir until just combined — the dough will be soft and slightly sticky. Don't overmix.

6. 6

   Turn out onto a floured surface, gently knead 2 or 3 times, then pat into an 8-inch circle about ¾ inch thick.

7. 7

   Cut into 8 wedges and space them out on the baking sheet.

   
8. 8

   Bake for 15 to 18 minutes, until risen and set. Let cool 5 minutes.

   
9. 9

   Whisk the powdered sugar and milk into a smooth glaze and drizzle over the warm scones.

   

Variations to try

• Add 1/2 cup finely chopped crystallized ginger to the dry ingredients for chewy bursts of extra ginger heat
• Swap the vanilla glaze for a maple glaze by using maple syrup in place of the milk
• Stir in 1/2 cup mini chocolate chips for a gingerbread-chocolate combo the kids will love
• Make them dairy-free by using unsalted vegan butter and oat milk in both the dough and the glaze

Storage & make-ahead

Store cooled, glazed scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, freeze the baked and cooled scones (unglazed) in a single layer, then transfer to a freezer bag for up to 3 months — thaw at room temperature and glaze just before serving. You can also freeze the cut, unbaked wedges on a tray and bake straight from frozen, adding a few extra minutes to the bake time.

Frequently asked questions

Can I make the dough ahead of time?

Yes — you can mix and shape the wedges, then cover and refrigerate them overnight before baking. Bake straight from the fridge, adding a minute or two if needed.

Why is my dough sticky and hard to handle?

Gingerbread scone dough is naturally soft and a little sticky thanks to the molasses, so just flour your hands and the counter lightly rather than adding extra flour to the dough itself, which can make the scones tough.

Can I skip the chilling step before baking?

You can, but chilling the shaped wedges for 15 minutes helps the cold butter stay firm going into the oven, which gives you a taller rise and more defined edges.

Do I have to glaze them right when they come out of the oven?

Let them cool about 5 minutes first — glazing scones that are too hot will make the glaze melt away instead of setting into a nice thin coating.