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To make these Christmas Bakery gingerbread scones, gather these ingredients: - 2 cups all-purpose flour - 1/4 cup brown sugar, packed - 1 tablespoon baking powder - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup molasses - 1/4 cup milk - 1 large egg - 1 teaspoon vanilla extract You can boost flavor or sweetness with these add-ins: - 1/2 cup chopped crystallized ginger - 1/2 cup chocolate chips These options add texture and a fun twist to your scones. A simple glaze makes your scones shine. You will need: - 1 cup powdered sugar - 2-3 tablespoons milk - A pinch of ground ginger This glaze adds sweetness and a lovely finish to your scones. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This helps the scones bake evenly. Line a baking sheet with parchment paper. This keeps the scones from sticking. It also makes cleanup easier. In a large mixing bowl, add 2 cups of all-purpose flour. Then, add 1/4 cup of brown sugar, 1 tablespoon of baking powder, and spices. Include 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Don't forget 1/2 teaspoon of salt. Whisk these together until they blend well. In another bowl, mix 1/2 cup of molasses, 1/4 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Whisk this mixture until it’s smooth. This adds moisture and flavor to your scones. Pour the wet ingredients into the dry mixture. Stir until just combined. If you want, fold in 1/2 cup of chopped crystallized ginger or chocolate chips. Lightly flour your work surface. Turn the dough out and knead it gently, about 5-6 turns. Shape the dough into a circle, 1 inch thick. Cut it into 8 wedges, like a pizza, and place them on the prepared baking sheet. Bake the scones in the preheated oven for 15-18 minutes. Look for a golden brown color on top. The scones should be firm to the touch. While they cool, prepare the glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of milk and a pinch of ground ginger. Drizzle the glaze over the cooled scones. This adds a sweet and festive touch. To make great scones, keep these tips in mind: - Use cold ingredients. Cold butter helps create a light, flaky scone. - Do not overmix. Mix until just combined for best texture. - Prep your baking sheet. Line it with parchment paper for easy cleanup. - Cut evenly. This helps the scones bake uniformly. A flaky texture is key for scones. Here’s how to get it right: - Work butter quickly. Cut it into the flour until it resembles coarse crumbs. - Don’t knead too much. Just a few turns on a floured surface will do. - Chill your dough. If you have time, chill it for 15 minutes before baking. Make your gingerbread scones festive and fun with these ideas: - Drizzle glaze. A simple mix of powdered sugar and milk adds shine. - Add sprinkles. Colorful sprinkles give a cheerful touch. - Garnish with herbs. Fresh rosemary or cranberries add color and aroma. - Serve warm. Warm scones on a festive platter look inviting. These tips will help you enjoy the best gingerbread scones this holiday season! Pro Tips Chill the Dough: For extra flaky scones, refrigerate the dough for about 30 minutes before baking. This helps the butter firm up, resulting in a better texture. Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices can lose potency over time, so check for freshness before use. Don't Overmix: Mix the dough until just combined. Overmixing can lead to tough scones, so be gentle when kneading and shaping. Glaze Variations: Experiment with different flavors in your glaze by adding orange zest or a splash of maple syrup for a unique twist. {{image_2}} You can switch up the flavors in your gingerbread scones. Adding ingredients like chocolate chips or nuts gives a new twist. I love to fold in 1/2 cup of chopped crystallized ginger. It adds a sweet and spicy kick. You can also try hazelnuts or walnuts for a crunchy texture. If you want a sweeter scone, use dark chocolate chips. They melt beautifully and add richness. If you need a gluten-free option, use a gluten-free flour blend. Make sure it has a binding agent, like xanthan gum. For a dairy-free version, replace the butter with coconut oil. Use almond milk instead of regular milk. This makes the scones light and fluffy while keeping them tasty. Seasonal ingredients can enhance your scones. Adding 1/2 cup of dried cranberries gives a tart flavor. You can also mix in chopped pecans for a nutty crunch. Fresh herbs like rosemary can add a savory note. Try these variations to bring more cheer to your holiday baking. To keep your gingerbread scones fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This method keeps them soft for up to two days. If you want longer storage, consider refrigeration. Wrap the scones in plastic wrap, then place them in the fridge. They will stay good for about a week this way. Reheating is simple and quick. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 5-7 minutes until warm. You can also microwave them for about 15-20 seconds. Just be careful, as the microwave can make them chewy if overheated. Enjoy the warm aroma that fills your kitchen! Freezing scones is a great option for later enjoyment. First, let the scones cool completely. Then, wrap each scone tightly in plastic wrap. Place them in a freezer bag, removing as much air as possible. They can last up to three months in the freezer. When ready to enjoy, simply thaw them in the fridge overnight. Reheat as mentioned earlier for a fresh-baked taste! To boost flavor, add more spices. Try using 1.5 teaspoons of ground ginger and cinnamon each. You can also mix in 1/2 cup of chopped crystallized ginger for extra zest. Adding a teaspoon of orange zest brightens the flavor too. Don't skip the vanilla extract; it adds warmth and depth. Yes, you can prepare the dough ahead of time. After mixing the wet and dry ingredients, shape the dough into a circle and cut it into wedges. Wrap the wedges in plastic wrap and store them in the fridge for up to 24 hours. Bake them straight from the fridge when ready. One common mistake is over-mixing the dough. Mix just until combined to keep scones flaky. Another mistake is using warm butter. Always use cold butter for the best texture. Lastly, don’t skip the chilling step. It helps the scones rise better during baking. Scones are done when they turn golden brown on the top. You can also check by inserting a toothpick; it should come out clean or with just a few crumbs. Keep an eye on the time; bake them for 15-18 minutes for the best results. You learned about the key ingredients and steps to make gingerbread scones. We discussed how to perfect texture, explore flavors, and store leftovers. Scones are fun to bake and can wow your friends and family. Use the tips to make them your own. Enjoy creating a batch that brings warmth to your table! Keep experimenting with new flavors and shapes. Happy baking!

Christmas Bakery Gingerbread Scones

Delicious gingerbread scones 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
  • 1/4 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup molasses
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped crystallized ginger or chocolate chips (optional)
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons milk (for glaze)
  • 1 pinch ground ginger (for glaze)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
  • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs.
  • In another bowl, combine the molasses, milk, egg, and vanilla extract. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped crystallized ginger or chocolate chips at this stage.
  • Turn the dough out onto a lightly floured surface and gently knead it just until it comes together, about 5-6 turns.
  • Shape the dough into a circle about 1-inch thick. Cut the circle into 8 wedges (like a pizza) and transfer to the prepared baking sheet.
  • Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown.
  • While the scones cool, prepare the glaze by whisking together the powdered sugar, milk, and a pinch of ground ginger until smooth. Adjust the consistency with more milk if needed.
  • Drizzle the glaze over the cooled scones and let it set for a few minutes before serving.

Notes

Serve warm on a festive platter, dusted with powdered sugar and garnished with fresh rosemary or cranberries.
Keyword gingerbread, holiday baking, scones