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Gingerbread Scones Recipe Easy - Cozy, Spiced, and Perfect for Breakfast

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • All-purpose flour: The base of the scones. Use a spoon-and-level method for accuracy.
  • Brown sugar: Light or dark both work; dark brown sugar gives a deeper molasses flavor.
  • Baking powder: For lift and a tender crumb.
  • Baking soda: Reacts with the acid in buttermilk and molasses to help rise.
  • Salt: Just enough to balance the sweetness and spice.
  • Ground ginger: The star spice—don’t skimp.
  • Cinnamon, nutmeg, and cloves: Classic gingerbread notes for warmth and aroma.
  • Cold unsalted butter: Cut into small cubes; cold butter is key to flaky layers.
  • Molasses: Unsulphured molasses adds that signature gingerbread taste.
  • Buttermilk: Keeps the dough tender and helps it rise. Milk with a squeeze of lemon works in a pinch.
  • Vanilla extract: Rounds out the flavors.
  • Optional add-ins: Mini chocolate chips, chopped candied ginger, or orange zest.
  • For the glaze (optional): Powdered sugar, milk or cream, and vanilla (or orange juice for a citrusy twist).

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk 2 1/4 cups all-purpose flour, 1/3 cup brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves.
  3. Cut in butter: Add 1/2 cup cold unsalted butter (cubed). Use a pastry cutter or your fingertips to work it into the flour until it looks like coarse crumbs with pea-sized bits.
  4. Combine wet ingredients: In a measuring cup, whisk 1/2 cup buttermilk, 1/4 cup molasses, and 1 teaspoon vanilla. If your molasses is thick, warm it slightly so it blends smoothly.
  5. Bring the dough together: Pour the wet mixture into the dry ingredients. Stir gently with a fork until the dough is shaggy and mostly combined. If it’s too dry, add 1–2 tablespoons more buttermilk. If using add-ins, fold them in now.
  6. Shape: Turn the dough onto a lightly floured surface. Gently knead 4–6 times to bring it together—don’t overwork. Pat into a 7–8 inch round, about 1 inch thick.
  7. Cut: Use a sharp knife or bench scraper to cut the round into 8 wedges. Transfer to the lined baking sheet, spacing them apart. For taller scones, chill the tray for 10 minutes before baking.
  8. Bake: Brush the tops with a little buttermilk or cream for color (optional). Bake 13–16 minutes, until the edges are set and the tops feel firm. They should be lightly golden at the bottom.
  9. Cool and glaze: Let scones cool for 10 minutes. Whisk 3/4 cup powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla until smooth. Drizzle over warm scones.
  10. Serve: Enjoy warm with butter, honey, or a dollop of whipped cream. They’re especially good with coffee or spiced tea.