Gingerbread Scones

Seasonal? Check. Easy? Check. Makes your kitchen smell like Christmas? Natch.

As a novice scone-witch, I was happily surprised with how well these came together. The dough was a bit dry, so my recipe reflects the additional cream. For a stronger gingerbread presence, I suggest doubling the listed amount of ginger and adding a dash of white pepper. Once prepared, the dough can be frozen or refrigerated and then baked.

Gingerbread Scones (adapted from The Village Cook)

Makes 16 scones

2 cups flour

4 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger powder

1/4 teaspoon nutmeg

1/3 cup melted butter

1 large egg

1/3 cup molasses

2/3 cup milk or cream


Preheat your oven to 400 degrees Fahrenheit. Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix the butter, egg yolk (reserve the white!), the molasses, and the milk/cream together. Stir the wet ingredients into the dry ingredients, making sure you do not over-mix. Transfer the dough to a flat surface, roll into a ball, and then squash the ball into a large circle roughly 1 inch thick. Cut into individual scones. Transfer to a baking sheet, brush a bit of egg white over the top of each scone, and sprinkle a bit of sugar over the egg white. Bake for 10-15 minutes, until the scones are golden but still slightly soft. Enjoy!


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