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Gingerbread Scones

These Gingerbread Scones are perfect for the holiday season when you want a little something to eat with your morning cup of coffee or tea. The light aromatic smell of ginger and other spices makes these scones smell and taste like Christmas. They are soft and a little flakey.

Gingerbread man Scones on a baking tray

Ingredients

  • 5 cups flour
  • 1 cup heavy cream plus extra cream to brush the top of the scones with
  • 2 Tablespoons baking powder
  • 3/4 cup brown sugar
  • 4 eggs
  • 2 sticks unsalted butter
  • 2 teaspoons vanilla extract 
  • 2 Tablespoons Molasses 
  • Turbinado sugar to sprinkle on top of the scones before baking.

Spices:

  • 2 Tablespoons ground ginger
  • 1 Tablespoon ground cinnamon 
  • 1/2 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon ground all spice
  • 1 teaspoon kosher salt 
ingredients for gingerbread scones
scone dough on a dusted countertop

You can use any shaped cookie cutters to cut the dough into shapes. A Christmas tree-shaped cookie-cutter looks really cute also.

cutting out gingerbread man shaped scone dough
Yield: 12

Gingerbread Scones

Gingerbread man Scones on a baking tray

These Gingerbread Scones are perfect for the holiday season when you want a little something sweet with your morning cup of coffee or tea.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

  • 5 cups flour
  • 1 cup heavy cream plus extra for brushing onto the top of scones
  • 2 Tablespoons baking powder
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 cup unsalted butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons molasses
  • 2 Tablespoons ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground all spice
  • 1 teaspoon kosher salt
  • 3/4 cup turbinado sugar for sprinkling on top of scones

Instructions

  1. Line 2 baking sheets with parchment paper and set to the side.
  2. Dice up the butter into small cubes and place into the freezer to stay cold while you prepare the other ingredients. The key to having really good scones is keeping all of your ingredients really cold before baking.
  3. Mix together heavy cream, eggs, vanilla extract, and molasses in a small bowl or liquid measuring cup and place into the fridge to stay cold.
  4. Mix together flour, baking powder, kosher salt, ginger, cinnamon, cloves, nutmeg, and allspice.
  5. In a large bowl or bowl of a stand mixer, add cold butter cubes to the flour and spice mixture. Blend the butter into the flour until the butter is well blended into the butter. You want the flour and butter mixture to look like pea-sized crumbs. If you're doing this by hand, this will take about 5 to 8 minutes.
  6. Add brown sugar to the flour and butter mixture and mix until combined.
  7. Add the heavy cream, eggs, vanilla, and molasses mixture over the flour mixture. With a wooden spoon or Danish dough hook, mix the wet and dry ingredients together just until combined. Be sure not to overmix the dough. The dough should be a bit sticky. If it's too sticky, add a little more flour.
  8. Place the bowl of dough into the fridge for about 30 minutes. This will make it easy to roll out the dough.
  9. Remove the bowl of dough out of the fridge and turn out the dough onto a heavily floured surface. Add flour to your hands and flatten the dough out to about half an inch thickness. Dust the top of the dough with flour. Dip the cookie cutter in flour. This will help the dough not stick to the cookie-cutter as much. Press the cookie cutter down and carefully remove any excess dough from the edges.
  10. Place the cut-out shapes onto the prepared baking sheets lined with parchment paper. Place the baking sheet into the fridge or freezer for 15 to 20 minutes.
  11. Preheat oven to 400 degrees F.
  12. Remove the baking sheet with cut-out scone shapes. Brush the top of each scone with heavy cream and sprinkle a generous amount of Turbinado sugar onto each scone.
  13. Place baking one baking sheet at a time into the preheated oven. Bake for about 15 minutes or until light golden brown. Remove baking sheet from the oven and allow scones to cool for 10 minutes before transferring to a wire rack.
  14. Enjoy!

Notes

You can use any cookie-cutter shapes you have to cut out the dough. If you don't have any cookie cutters, you can either use a glass cup to cut the dough into circles. You can also form the dough into a circle and cut the circle into pizza-style triangle slices.

Did you make this recipe?

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