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.
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.
- 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
- Preheat oven to 400 degrees Fahrenheit and find a large baking sheet and large cutting board.
- In large mixing bowl, toss together flour, sugar, baking powder, ginger, baking soda, cinnamon and salt.
- 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).
- 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.
- 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.
- 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.
- 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.
- Best served warm; these also freeze and reheat well.
Adapted from Cooking Light Holiday Cooking Issue (1997).
Do you have the nutritional breakdown for this recipe? They look amazing.
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.
Gingerbread… I heart the gingerbread! trying this…. thanks for sharing. :)
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!
I love everything gingerbread! I will have to try this out! thanks for sharing.
Our family loves gingerbread. I’ll have to try these out. Delicious recipe, Anna! :)
I like the idea of a gingerbread scone. These would make a nice light breakfast during the holidays!
Yes, the best kind of light breakfast – feels light but doesn’t taste light!
These look amazing – and gingerbread, YUM!
I love gingerbread and I love a good scone! I can’t wait to try these!
These look great Anna! I love baking this time of year, and these would be perfect to make! Festive and delicious!
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.
Thanks Sarah! I forget that people have snow already out east…happy shovelling ;)
these look so yummy!! Nothing better than fresh scones right out of the oven!! I’ll have too give these a try!
I’ll have to make this recipe, must smell good in the house.
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 :)
Good idea…the pumpkin scones have that too!
You know I am obsessed with scones, and I looooove gingerbread…I am making these today!
MMMMMMMmmmm! It’s gingerbread season! I can’t wait to try these scones. They won’t last long in our house. Love your poem!
Oooooooh! I love gingerbread! Mmmmmmm! I MUST try these!
I can’t wait to make these!!