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- 2 cups all-purpose flour: This is the base for our scones. It gives them structure and texture. - 1/4 cup packed brown sugar: Brown sugar adds a rich, caramel flavor. It also helps the scones stay moist. - Spices for a warm gingerbread taste: Ground ginger, cinnamon, and nutmeg create that classic gingerbread flavor. Each spice adds warmth and depth to every bite. - Crystallized ginger: This adds a sweet and spicy kick. It gives a nice chewiness, making the scones even more delightful. - Coarse sugar for topping: Sprinkling coarse sugar on top creates a crunchy finish. It adds a sweet contrast to the soft scone. {{ingredient_image_2}} Preheating the oven First, preheat your oven to 375°F (190°C). This step is key to getting those scones nice and fluffy. When your oven is hot, it helps the scones rise perfectly. Preparing the baking sheet Next, you need to prepare your baking sheet. Line it with parchment paper. This will keep the scones from sticking. It makes cleaning up much easier too! Combining flour and spices In a large bowl, combine the dry ingredients. Start with 2 cups of all-purpose flour. Add 1/4 cup of packed brown sugar for sweetness. Then, mix in 1 tablespoon of baking powder, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Whisk them together until they are blended well. This dry mix is where the flavor starts! Importance of the dry mix The dry mix is key to the scones' texture and flavor. The baking powder helps them rise. The spices give that warm, gingerbread taste. Make sure everything is evenly mixed for the best results. Method for blending butter Now it's time to add the cold butter. Take 6 tablespoons of unsalted butter, cut it into small cubes. Add the butter to the dry mix. Use a pastry cutter or your fingertips to blend it in. You want it to look like coarse crumbs. Don’t overwork it! Mixing wet ingredients thoroughly In a different bowl, whisk together the wet ingredients. Combine 1/2 cup of molasses, 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until it's smooth. Pour this mixture into the dry mix. Use a spatula to fold everything together. You want to mix until just combined. It's okay if there are small pockets of flour. Avoid over-mixing! To get perfect scones, avoid over-mixing the dough. When you mix the wet and dry ingredients, do it gently. Just fold until you see no dry flour. Some lumps are fine. Over-mixing can make scones tough, and we want them soft! Shaping the scones is also important. After mixing, place the dough on a floured surface. Press it into a circle about 1 inch thick. Use a knife or dough cutter to slice it into wedges. This helps them bake evenly and rise nicely. Gingerbread scones taste great with clotted cream or butter. You can also serve them with a sweet spread like honey or fruit jam. For a festive touch, dust the tops with powdered sugar. This makes them look special for holiday gatherings. When serving, arrange the scones on a pretty platter. You can add some fresh berries or sprigs of mint for color. This not only looks nice but also adds a fresh taste. Enjoy your delightful gingerbread scones warm! Pro Tips Chill Your Ingredients: Make sure your butter and heavy cream are very cold. This helps create a flakier texture in the scones. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense scones. Use a Sharp Knife: For cutting the dough into wedges, use a sharp knife or a bench scraper to ensure clean cuts, which helps the scones rise evenly. Experiment with Spices: Feel free to adjust the spices or add your favorites like cardamom or cloves for a unique flavor twist. {{image_4}} You can make gingerbread scones even more exciting. Try adding different spices like allspice or cloves. These spices enhance the warm flavors and create a unique twist. You can also mix in some orange zest for a bright burst of flavor. Using alternative sweeteners is another great option. Maple syrup or honey can replace brown sugar. This swap can change the taste and make your scones a bit lighter. Experiment with different sweeteners to find your favorite. If you need gluten-free options, you can use gluten-free flour. Many brands offer blends that work well in baking. Make sure to check the packaging for the right measurements. For vegan adaptations, substitute the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. This will help bind the ingredients together. To keep your gingerbread scones fresh, store them at room temperature. Place them in an airtight container. This helps maintain their soft texture. Avoid the fridge unless you live in a very humid area. Cold air can make scones dry. To keep them even fresher, you can add a slice of bread inside the container. The bread will help absorb moisture and keep the scones soft. Remember to check the bread and replace it as needed. You can freeze gingerbread scones before or after baking. If you freeze them before baking, shape the dough into wedges. Place them on a baking sheet and freeze until firm. After that, transfer them into a freezer bag. They will last for about three months. If you prefer to freeze baked scones, let them cool completely first. Wrap each scone in plastic wrap, then place them in a freezer bag. This method also works well for up to three months. To thaw, just take them out of the freezer. If they are baked, leave them at room temperature for a few hours. For a warm treat, you can reheat them in the oven at 350°F (175°C) for about 10 minutes. This brings back the fresh-baked taste. How long do gingerbread scones stay fresh? Gingerbread scones stay fresh for about 2-3 days at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, you can freeze them. Can I substitute molasses? Yes, you can substitute molasses with honey or maple syrup. Keep in mind that the flavor will change a bit. Molasses gives a rich, deep taste that honey or syrup won’t fully match. What flour works best for scones? All-purpose flour is perfect for scones. It gives the right texture and structure. Using a different type may change how they bake. Why did my scones not rise? Scones may not rise if the baking powder is old or the dough is over-mixed. Always check your baking powder's freshness. Mix gently until just combined to keep them fluffy. How to fix dry scones? If your scones are dry, add a bit more cream or butter next time. You can also try not to over-knead the dough. This keeps them tender and moist. In this post, I shared essential ingredients for gingerbread scones and step-by-step instructions. You learned about optional ingredients and helpful tips for perfect scones. Variations and storage advice help expand your baking options. Always remember, practice makes you better. Enjoy making these scones and experimenting with flavors. They can bring warmth to any occasion. Happy baking!

Gingerbread Scones with a Sweet Spice Twist

Delicious gingerbread scones with a hint of sweet spices, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cups packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small cubes
  • 0.5 cups molasses
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cups chopped crystallized ginger (optional for added flavor)
  • 0.5 cups coarse sugar for sprinkling on top

Instructions
 

  • Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, thoroughly combine the all-purpose flour, packed brown sugar, baking powder, ground ginger, cinnamon, nutmeg, and salt by whisking them together until they are evenly mixed.
  • Next, add the chilled cubed butter to the dry mixture. Using a pastry cutter or your fingertips, incorporate the butter into the flour until the mixture resembles coarse crumbs, taking care not to overwork the butter.
  • In a separate bowl, whisk together the molasses, heavy cream, egg, and vanilla extract until the mixture is smooth and well combined.
  • Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together until just combined; some small pockets of dry flour are perfectly fine — do not over-mix!
  • If you choose to include it, gently fold in the chopped crystallized ginger lightly into the dough for an added burst of flavor.
  • Transfer the dough onto a lightly floured surface and knead it gently just a few times until it holds together. Shape the dough into a circle about 1 inch thick.
  • Cut the dough into 8 equal wedges and arrange them on the prepared baking sheet, leaving some space between each scone for even baking.
  • Generously sprinkle the tops of each scone with coarse sugar to create a crunchy, sweet topping.
  • Bake the scones in the preheated oven for 15-20 minutes, or until they turn a lovely golden brown and a toothpick inserted into the center comes out clean, indicating they are fully baked.
  • Once baked, remove the scones from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Notes

Serve warm with clotted cream or butter. Dust with powdered sugar for an elegant touch.
Keyword gingerbread, holiday baking, scones