Gingerbread Scones

Gingerbread scones are a denser, more filling version of the molasses ginger cookies we all love around the holidays.

Because there is a nice touch of molasses in this scone recipe, they are not the traditional dry scone most of us are accustomed to eating.

These moist scones are full of gingerbread flavor to warm up the coldest of mornings.

Chill for Puff

A good scone always starts with cold butter in my experience. Like pie crust, that cold butter in the hot oven results in puff and texture.

The extra bit of dense molasses in these scones means the puff is harder to come by. Combat that by chilling the scones in the freezer for just 30 minutes before baking.

One could likely skip this and still have good results, but better results happen when the scones are chilled prior to baking.

Topping

I opted for a simple topping of egg wash and Swedish Pearl Sugar. I like the big bits of sugar on top and the extra bit of crunch it provides.

One could easily use a coarse or sparkling sugar instead. The demerara sugar would also work. A sprinkling of cinnamon sugar could replace the bigger coarse sugar crystals, too.

Skip the sugar and use a maple syrup or vanilla glaze instead on the cooled scones, if desired.

Alternatively, dust the scones with powdered sugar just before serving for a lovely and tasty presentation.

Optional Additions

Want to bulk up the scones a bit more? Consider adding 1/2 to 1 cup of the following to the dough:

• white chocolate chips or any chocolate chunk you prefer
• chopped crystallized ginger
• raisins or other dried fruit

Serving Ideas

Serve a warm scone with some fresh fruit, tea, or coffee as simple breakfast or afternoon snack.

Because the flavor of these scones is warming and feels like Christmas morning to many of us, serve them during the holiday season as a part of a brunch buffet with eggs, fruit, bacon, etc.

Definitely tuck one into a lunch box for a special gingerbread cookie-like treat.

How to Store

The baked and cooled scones will keep for a couple of days at room temperature. Simply store them in an airtight container.

For longer storage, freeze the baked and cooled scones in a tightly sealed freezer bag. Thaw at room temperature to eat. Use up frozen scones within 6 months for best flavor.