The gorgeously glazed, moist gingerbread scones you definitely won’t find in your local bakery – they’ll fill your kitchen with holiday spirit!
So much to celebrate this season, starting with breakfast. These plush gingerbread scones are full of holiday spirit. We bake them from October through December as much for the joyful aroma as for that festive flavor.
- True gingerbread flavor. Molasses, dark brown sugar and mellow spices make the perfect gingerbread vibe.
- This is a quick and mess free recipe, I make the dough in seconds in my food processor, and use an ice cream scoop to portion out the scones.
- The simple vanilla glaze drapes over the scones and settles in all the wonderful craggy nooks.
easiest mess free method for gingerbread scones
This method involves my food processor and an ice cream scoop!
- I whip up the dough in my food processor.
- It cuts in the butter and blends the dough so fast the butter doesn’t warm up, and your hands don’t get sticky ~ it’s a holiday win win!
- I use an ice cream scoop to portion out the scones right onto my baking sheet.
- Best scone hack ever, no messy counter. The scones bake up nicely in this shape, too, with a crunchy crust and moist interior.
No food processor? You can make the dough for these gingerbread scones by hand, just cut in the butter with a pastry cutter, two forks, or your fingers, and fold in the liquids.
You don’t have to use a scoop, you can also cut rounds, wedges, or squares with the same dough.
the bottom line
We love these holiday scones so much ~ they’re soft and flaky with a true gingerbread flavor, no compromises or short cuts. On first taste we made a plan to serve them on Christmas morning: we’ll form them the day before and bake them at a reasonable hour dawn.
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Gingerbread Scones
Equipment
- parchment paper
- food processor optional
- ice cream scoop
Ingredients
- 2½ cups all-purpose flour
- ¼ cup white sugar
- ⅓ cup dark brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 8 Tbsp cold unsalted butter, diced
- ½ cup heavy cream or half-and-half, cold (plus a little for brushing)
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment.
- Whisk flour, sugars, baking powder, baking soda, salt, and spices. I do this in my food processor.
- Add the butter and pulse about 20 times until it is finely cut in.
- In a small bowl, whisk cream, molasses, egg, and vanilla. Add to the dry ingredients and pulse/process until the dough comes together in a rough lump.
- If you use a food processor, transfer the dough to a bowl. Scoop out 7 scones with an ice cream scoop and arrange on your parchment lined baking sheet, 2-3 inches apart.
- Bake 18–22 minutes until set and nicely bronzed. Cool before glazing.
glaze
- Blend the sugar with enough milk to create a thick but dippable glaze. Stir in vanilla extrtact.
- Dunk each cooled scone headfirst into the glaze. Set on a rack to set.
Nutrition
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This is a wonderful, tasty recipe. The problem is with the baker! The first time I didn’t trust the baking time, and they turned out dry, but delicious. Today, I ALMOST took them out on time, but the tops seems to soft, so I let them bake a few minutes more. Wrong! Though not as dry as the first time, they were definitely overdone, though still delish. I WILL try again, as they are worth it, and also pretty. The frosting bath is fun to do.
Sue, Would you kindly share what brand of scoop you are using? I bought one that was supposed to 1/2 cup, but it is not. Also, please share what brand and size of cookies cutters with the little handles you use and recommend. Thank you. Louisa
If I want to incorporate pieces of crystallized ginger, would you recommend just putting them in the processor with everything else, or stirring in at the end? (Or any other changes to the process?) Thanks! I can’t wait to try this recipe.
You could mince them pretty finely and fold them into the dough. The processor would pulverize them and you wouldn’t get those little bursts of ginger flavor you’re probably after. No other changes necessary, sounds wonderful!
My new favorite thing!!
Haha, I know! So good.
Can these be made in the traditional way? Cut in triangles instead of with a cookie scoop?
Yes for sure, just form your disk and cut wedges.
Sue, What size ice cream scoop are you using for your scones, please?
A full size ice cream scoop, 1/2 cup.
Can these be made earlier and frozen? Is it better
Can these be made in advance and frozen? When should I glade them, please?
Definitely, either way, but glazing after thawing is better if you can swing it.
Thank you Sue for answering my questions about your Gingerbread Scones.