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Gingerbread Scones

November 21, 2014 by Anna 23 Comments

Healthy gingerbread scones

Scones again! she sang with glee.

And these ones, they smell Christmas-y!

Vanilla icing, ginger spicing,

These new scones have all the nice-things.

Healthy Gingerbread Scones

Its been awhile since we had a new scone, don’t roll your eyes at me like that.

This recipe from an old Cooking Light magazine has been on my to-try list for a couple years now, and I have no idea why it took me so long to get around to making them. Gingerbread scones are exactly as good as they sound – a healthy version of a gingerbread cookie, absolutely perfect for breakfast or with a morning cup of tea. Gingerbread is such a cozy, comfortable flavour to me, and the smell it gives when baking in the kitchen is one of the best.

Four-year-old Kristopher declared while eating one, “I don’t even think I like scones, but I think these are my favourite thing!”

Aah, the paradoxes of childhood.

I do like scones, and these are one of my favourites, ever. Healthy, easy, crumbly but not dry, and egaaaaads, the ginnnngerbread. I cannot express enough my love in words, only actions. Actions of biting and chewing and swallowing and baking another batch.

Annnnnnd repeat.

Healthy gingerbread scones

5.0 from 2 reviews
Gingerbread Scones
 
Print
Prep
20 mins
Cook
12 mins
Total time
32 mins
 
A lightly spiced, healthy gingerbread scone, perfect any time of day.
Author: Anna {hiddenponies.com}
Recipe type: Breakfast; Scones
Serves: 8
Ingredients
  • 2 cups all purpose flour
  • 3 Tablespoons lightly packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger (add another teaspoon if you like stronger spice)
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup COLD butter, cut into small cubes
  • 1 egg yolk
  • ⅓ cup molasses
  • ¼ cup milk
  • GLAZE:
  • 1 cup icing sugar
  • ½ teaspoon vanilla extract
  • Splash of milk or water
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and find a large baking sheet and large cutting board.
  2. In large mixing bowl, toss together flour, sugar, baking powder, ginger, baking soda, cinnamon and salt.
  3. Cut in cold butter with a pastry blender or two knives until mixture resembles coarse crumbs (it's ok if some chunks of butter are still pea-sized or slightly larger, as long as it's fairly evenly combined).
  4. In small bowl, whisk together egg yolk, molasses and milk. Make a well in the centre of the dry ingredients and add wet ingredients all at once. Mix with a fork to form a soft, ragged dough. The dough will seem quite dry and crumbly - add a Tablespoon of milk if necessary to make it come together a bit easier.
  5. Lightly flour your cutting board, press and gather dough into a ball with your hands and turn out onto the cutting board, Knead dough lightly 8-10 times to bring it together. Do not overwork the dough or your hands will start to melt the butter and it will result in flatter, denser scones. If it's still a bit crumbly, don't worry about it. Pat or lightly roll the dough into a 7-inch circle. With a serrated knife, cut into 8 wedges.
  6. Place wedges on ungreased baking sheet, about an inch apart. Bake for 12-15 minutes, or until lightly golden and tops are firm to the touch. Remove to rack to cool slightly while you make the glaze.
  7. For the glaze, whisk vanilla and icing sugar in a small bowl. Add a splash of liquid (only add ¼ tsp at a time) and whisk again, adding more as needed to reach desired drizzling consistency.
  8. Best served warm; these also freeze and reheat well.
Notes
These can be reheated in the microwave, or wrap individually in foil before freezing and, to reheat, place foil-wrapped scones in 300 degree oven for about 15 minutes (10 minutes if thawed).
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Adapted from Cooking Light Holiday Cooking Issue (1997).

Filed Under: Muffins, Scones & Quick Breads Tagged With: baking, breakfast, Christmas morning breakfast, gingerbread scones, molasses, recipes, scones

Comments

  1. Sharmaine says

    November 30, 2017 at 6:15 pm

    Do you have the nutritional breakdown for this recipe? They look amazing.

    Reply
    • Anna says

      December 2, 2017 at 10:37 am

      No, I don’t do nutritional breakdowns for my recipes. There are websites where you can enter the ingredients and serving size and it will let you know if you’re interested.

      Reply
  2. Anna @ shenANNAgans says

    November 28, 2014 at 3:38 am

    Gingerbread… I heart the gingerbread! trying this…. thanks for sharing. :)

    Reply
  3. Ashley says

    November 23, 2014 at 3:31 pm

    I love making scones! It’s been far too long since I’ve made them though so I need to get on this asap. I’ve gotten really into gingerbread lately – so I know I would love these!

    Reply
  4. Lillian says

    November 22, 2014 at 9:41 pm

    I love everything gingerbread! I will have to try this out! thanks for sharing.

    Reply
  5. jess meddows says

    November 21, 2014 at 7:20 pm

    Our family loves gingerbread. I’ll have to try these out. Delicious recipe, Anna! :)

    Reply
  6. Shareba @ In Search Of Yummy-ness says

    November 21, 2014 at 3:39 pm

    I like the idea of a gingerbread scone. These would make a nice light breakfast during the holidays!

    Reply
    • Anna says

      November 21, 2014 at 8:14 pm

      Yes, the best kind of light breakfast – feels light but doesn’t taste light!

      Reply
  7. Wanda says

    November 21, 2014 at 2:10 pm

    These look amazing – and gingerbread, YUM!

    Reply
  8. Jessica @ A Kitchen Addiction says

    November 21, 2014 at 1:08 pm

    I love gingerbread and I love a good scone! I can’t wait to try these!

    Reply
  9. Jo-Anna says

    November 21, 2014 at 12:51 pm

    These look great Anna! I love baking this time of year, and these would be perfect to make! Festive and delicious!

    Reply
  10. Sarah | (Cooking for) Kiwi & Bean says

    November 21, 2014 at 12:22 pm

    Nice poetry :-). I have really been craving gingerbread lately. Something to fuel the snow shovelling. Grrr. You’ve inspired me to make something gingerbready. These scones look amaaaaaazing.

    Reply
    • Anna says

      November 21, 2014 at 1:02 pm

      Thanks Sarah! I forget that people have snow already out east…happy shovelling ;)

      Reply
  11. Candice says

    November 21, 2014 at 12:13 pm

    these look so yummy!! Nothing better than fresh scones right out of the oven!! I’ll have too give these a try!

    Reply
  12. la Cuisine d'Helene says

    November 21, 2014 at 11:32 am

    I’ll have to make this recipe, must smell good in the house.

    Reply
  13. Kim says

    November 21, 2014 at 11:04 am

    Me again. Just a possible suggestion since I do it on my apple cinnamon scones…add a smidge of cinnamon to the icing. Extra yum :)

    Reply
    • Anna says

      November 21, 2014 at 1:03 pm

      Good idea…the pumpkin scones have that too!

      Reply
  14. Kim says

    November 21, 2014 at 11:02 am

    You know I am obsessed with scones, and I looooove gingerbread…I am making these today!

    Reply
  15. Suzanne @ Flour Arrangements says

    November 21, 2014 at 10:40 am

    MMMMMMMmmmm! It’s gingerbread season! I can’t wait to try these scones. They won’t last long in our house. Love your poem!

    Reply
  16. Jeanette says

    November 21, 2014 at 6:52 am

    Oooooooh! I love gingerbread! Mmmmmmm! I MUST try these!

    Reply
  17. Maureen | Orgasmic Chef says

    November 21, 2014 at 4:48 am

    I can’t wait to make these!!

    Reply

Trackbacks

  1. Gingerbread Scones – Lindsay's Cooking Adventures says:
    April 8, 2016 at 11:03 am

    […] today, so I decided to do some baking. I found this scone recipe from the Hidden Ponies website (http://hiddenponies.com/2014/11/gingerbread-scones/) and they were so good! The only change I made was that I replaced 1/2 cup white flour with whole […]

    Reply
  2. What We Eat Most says:
    December 23, 2015 at 9:20 pm

    […] My favourite breakfast: Gingerbread Scones […]

    Reply

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