Gingerbread Scones are one of those recipes you stumble on, and suddenly—your kitchen smells like the holidays. Maybe you want a comforting breakfast, or you’re sick of store-bought holiday treats that taste like cardboard. I’ve been there, trust me.
Maybe you just want something simple and delicious, but you’re a little nervous about scones being dry or complicated? Don’t worry. I’ll walk you through this with actual tips that work. If you’re also a fan of quick and comforting breads, check out my favorite blueberry muffins recipe when you have a minute.
Why this recipe works
First off, let me say—I’ve tried loads of scone recipes, and this one’s my go-to for the holidays… and let’s be honest, sometimes in July. The secret? The gingerbread scones are rich in flavor and yet, not one bit fussy. Instead of bland or dry, you get a soft, crumbly texture with serious ginger punch.
The combo of real butter and heavy cream, mixed just enough (not too much—promise me!), makes for an almost melt-in-your-mouth treat. That molasses. Oh my gosh. It’s what gives the scones that sticky, sweet undertone, not to mention that dark cozy color.
I love how they’re sweet, but not over-the-top—so you can pile on extra jam or a little glaze (I will go there every time). I brought these to a family brunch once, and now I’m on gingerbread scone duty forever. People go nuts for them.
“My husband says these are better than anything he’s ever gotten at a bakery—including the fancy stuff. Can’t argue with that!” – Sarah J.
Gingerbread Scones
Recipe ingredients
Now, I know some recipes throw in a laundry list of stuff. Rest easy. Gingerbread scones come together with basic pantry items, plus a couple of festive odds and ends. Here’s what you need:
- All-purpose flour – just the simple kind
- Brown sugar – for deeper sweetness
- Baking powder – this is how you get fluff
- Salt – don’t skip it, trust me, it matters
- Ground ginger, cinnamon, nutmeg, and cloves – all the warm, spicy things
- Cold unsalted butter – COLD. Like straight from the fridge
- Molasses – the darker, the better
- Egg – just one, to bind it up
- Heavy cream – makes everything soft
- Vanilla extract – a little splash for depth
Optional? Grab some turbinado sugar for sprinkling. And maybe raisins or crystallized ginger if you’re in the mood.
Gingerbread Scones
How to make gingerbread scones
The process is simple, I promise—don’t let scones scare you. First, mix all your dry ingredients, and I mean mix them well. Big bowl. Then, work in the cold butter with your fingers or a pastry cutter. You want it to look kind of pebbly.
Now, mix the cream, molasses, and egg in another bowl. Pour this wet combo into the dry stuff. Here’s where you have permission to be a little messy—fold it together until it just sticks. Don’t overdo it! That’s the secret.
Dump it on a floured counter, pat it gently into a circle, and cut into wedges. No need to fuss with perfect shapes. Pop them on a tray. If you want that bakery-style look, brush a bit of cream on top and sprinkle with sugar. Bake until just golden—you want your kitchen to smell like a holiday candle.
And don’t skip the cooling part, okay? Hot scones can be crumbly. I’ve burned my mouth more times than I can count (so has my sister).
Gingerbread Scones
Tips for scone success
Let’s get real. Scones can flop. I know. I’ve made more hockey puck scones than anyone wants. So here are my not-so-fancy keys to gingerbread scone victory:
Keep your butter COLD—the colder, the better. That’s the difference between fluffy and flat.
Don’t over-mix your dough. Once it comes together, step away from the bowl.
If your dough feels sticky, dust your hands and work surface with a bit more flour.
Bake just until golden; if you over-bake, they’ll dry out faster than leftovers in July.
If you’re feeling extra, make a simple glaze out of powdered sugar and milk. Not necessary—but who’s judging?
Gingerbread Scones
Recipe variations
What’s cool about gingerbread scones? You can make them your own. Swap out some ginger for a little extra cinnamon if you’d like things milder, or add a handful of chocolate chips (yeah, I’ve tried it—life-changing). Stir in dried cranberries for a tart twist, or go wild and use chopped nuts for texture.
You can also make mini scones, or freeze the wedges before baking for warm, fresh scones on a random Tuesday. Gluten-free flour works well here too, so don’t let diet stop you.
If you love sweet heat, try candied ginger bits. They surprise the heck out of your tastebuds. Kids usually love making the dough, so let them get their hands in there. Makes for a great little holiday tradition—messy counters and all.
Conclusion
So, there you go—the honest truth about making gingerbread scones from someone who’s burned, crumbled, and finally, perfected plenty of batches.
It’s a cozy, heartwarming kitchen vibe you honestly can’t beat, and it’ll impress whoever you serve (even if it’s just yourself). And hey, if you want to try another version, the folks at Gingerbread Scones with Maple Glaze – If You Give a Blonde a … really know their stuff.
Gingerbread Scones
Let me know if you bake them! Save yourself some leftovers—unless your family finds them first.
Print
Gingerbread Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious gingerbread scones perfect for the holidays, featuring a rich flavor and soft, crumbly texture.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup molasses
- 1 large egg
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- Optional: turbinado sugar for sprinkling
- Optional: raisins or crystallized ginger
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix all the dry ingredients well.
- Work in the cold butter using your fingers or a pastry cutter until the mixture resembles pebbles.
- In another bowl, mix the cream, molasses, and egg.
- Pour the wet mixture into the dry ingredients and fold until just combined.
- Dump the dough onto a floured surface and pat it into a circle, then cut into wedges.
- Transfer to a baking tray, brush with cream, and sprinkle with sugar if desired.
- Bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Keep butter cold for best results. Be careful not to over-mix the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg