NancyC

Food, Home & Faith

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Gingerbread Scones

Christmas would not be Christmas without any gingerbread treats. And these gingerbread scones, topped with coarse sugar that adds a nice sparkly touch, are definitely a treat—especially for breakfast or brunch!. They’re not really sweet enough to be considered a dessert scone, but they have a rich gingerbread flavor and are great in the morning, or even in the afternoon, with some coffee or tea.

I just saw the movie The Man Who Invented Christmas and it’s the perfect movie for this time of year! It’s about how Charles Dickens came to write his much-loved classic, A Christmas Carol. It will certainly get you in the holiday mood, kind of like how eating gingerbread-flavored things can get you in a holiday mood. Hmmm…I wonder if Dickens happened to have any gingerbread scones as he was writing his story?

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GINGERBREAD SCONES by NancyC

Makes 8 large scones

  • 2 cups all-purpose unbleached flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 1/2 Tablespoons light or dark brown sugar, packed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (1/2 stick) cold butter, cut into small pieces
  • 1/3 cup molasses
  • 1/4 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1 egg, separated
  • Coarse sugar, for sprinkling on top

Preheat oven to 350˚F. Line a large baking sheet with parchment paper; set aside.

In large bowl, blend the flour, baking powder, baking soda, salt, brown sugar, ginger, cinnamon, cloves, and nutmeg. Cut in the butter with a pastry blender until mixture resembles coarse crumbs.

In a medium size bowl, mix the molasses, milk, vanilla, and egg yolk (save the egg white for later). Stir this mixture into the crumbly flour mixture, forming a crumbly dough.

Place dough on a lightly floured surface and knead about 6 times. Pat into an 8-inch circle on prepared baking sheet, then cut into 8 wedges (if you don’t want the wedges to bake together, separate them by about an inch on the baking sheet).

Beat egg white well, until foamy, and brush over scones. Sprinkle with coarse sugar and bake at 350˚F for 20 to 22 minutes, until set. If you hadn’t separated the scones on the baking sheet, they will have baked together, so you can slice them where you had cut them before baking. Serve scones warm or let cool.

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Have you made any gingerbread goodies this season? Or have you seen the Dickens movie?

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23 responses to “Gingerbread Scones”

  4. I have made LOTS of gingerbread goodies Nancy, and there’s still more to come. Maybe these scones will be some of them, they look amazing 🙂

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  9. I am all about gingerbread this time of year but I’ve yet to make scones. Looks delicious – I need to get out my Christmas DVD’s as I have some old ones. I wonder where I packed them… Thanks for sharing with Fiesta Friday.

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  10. Your Gingerbread Scones will sure be a special treat! Hope you have a fantastic week and thanks so much for sharing with us at Full Plate Thursday!
    Come Back Soon
    Miz Helen

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  11. What a lovely idea! I never thought of making gingerbread scones… I’ve made (& eaten) ginger biscuits and ginger cake this month, but time for scones now I think! Thanks for sharing at Fiesta Friday – don’t forget to add the links so your readers can join the party too!

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