Gingerbread Scones
Warm, lightly spiced scones inspired by classic gingerbread — flavored with molasses, ginger, cinnamon, and cloves. Perfect for breakfast or a cozy afternoon tea.
Equipment
- Baking Sheet
- Mixing bowls
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons light brown sugar, packed
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup molasses (unsulphured)
- 3/4 cup heavy cream (or milk) cold
- 1 large egg, beaten
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, ginger, cinnamon, and cloves.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- In another bowl, whisk together molasses, heavy cream, and egg. Pour the wet mixture into the dry ingredients and stir just until the dough comes together — do not overmix.
- Turn dough onto a lightly floured surface and shape into a 1-inch thick round. Cut into 8 wedges and place them on the prepared baking sheet.
- Optional: Brush the tops with a little cream and sprinkle with coarse sugar for extra crunch.
- Bake for 15–18 minutes, until golden and slightly firm to the touch. Let cool slightly before serving warm.
Notes
Drizzle with a simple glaze made of powdered sugar, maple syrup, and a splash of milk for a festive touch. ([herbsandflour.com](https://herbsandflour.com/gingerbread-scones/?utm_source=chatgpt.com))