Gingerbread Scones | Midwest Living

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Gingerbread Scones

Gingerbread Scones

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  • Yield: 12 scones
  • Prep 25 mins
  • Bake 12 mins

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Ginger and molasses unite in this spicy breakfast bread. Ground ginger and crystallized ginger provide a double dose of the popular seasoning.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 cup cold butter
  • 1/2 cup dried currants or raisins
  • 1 tablespoon finely chopped crystallized ginger
  • 1 egg, lightly beaten
  • 1/2 cup whipping cream
  • 1/4 cup mild-flavored molasses
  • 1 egg white, lightly beaten
  • 1/2 teaspoon water
  • Coarse sugar (optional)


  1. In a large mixing bowl, combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of the mixture.
  2. In a small bowl, stir together the egg, whipping cream and molasses; add all at once to flour mixture. Using a fork, stir until ingredients are combined.
  3. Turn dough onto a lightly floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Divide dough in half. Lightly pat or roll each dough portion to a 5- to 5-1/2-inch circle, 3/4-inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on a large ungreased or parchment-lined baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar, if you like.
  4. Bake in a 375 degree F oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean. Serve warm or at room temperature. Makes 12 scones.

Make Ahead Tip

  • Cool scones completely and wrap in a single layer in foil; place in a freezer bag. Freeze for up to 1 month. To serve, remove from freezer bag. Place frozen, foil-wrapped scones in a 300 degree F oven and heat for 20 minutes or until warm (12 minutes, if thawed).

Nutrition Facts

(Gingerbread Scones)

fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 28, Potassium (mg) 247, sugar (g) 14, sodium (mg) 214, pro. (g) 4, vit. A (IU) 292, iron (mg) 2, cal. (kcal) 210, calcium (mg) 101, Thiamin (mg) 0, Fat, total (g) 8, vit. C (mg) 1, carb. (g) 32, sat. fat (g) 5, Niacin (mg) 1, chol. (mg) 42, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0

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