Gingerbread Scones
Recipe type: Breakfast; Scones
Total time: 
Serves: 8
A lightly spiced, healthy gingerbread scone, perfect any time of day.
  • 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
  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.
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).
Recipe by Hidden Ponies at