Warm, cozy, and just the right amount of sweet spice — these gingerbread scones are the kind of treat that makes a chilly morning feel like a hug.
They’re soft in the middle, crisp on the edges, and full of those classic holiday flavors like molasses, cinnamon, and ginger.
I make these every November when the weather turns cold, and every time, they disappear faster than I can make them.
Whether you enjoy them with a cup of coffee or a little drizzle of glaze, they’re an easy way to bring a little seasonal magic to your kitchen.
Why I Love This Recipe
This recipe brings together two of my favorite things: the warm spices of gingerbread and the buttery flakiness of a scone. It’s simple, festive, and fills the house with the best smell.
- Comes together in under 40 minutes
- Freezes great
- Uses pantry staples
- Makes the kitchen smell like a bakery
- Pairs perfectly with hot drinks
Makes: 8 scones
Total Time: 35–40 minutes
What You’ll Need
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ cup packed brown sugar
- 6 tbsp cold unsalted butter, diced
- ⅓ cup molasses
- ⅓ cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Optional: coarse sugar for topping
Pro Tips
- Keep the butter cold — that’s what makes the scones flaky
- Don’t overmix the dough or they’ll turn out tough
- Use parchment paper for easy cleanup and even baking
- For taller scones, don’t twist the cutter—just press straight down
- A quick chill before baking can help keep the shape
Tools You’ll Need
- Mixing bowl
- Pastry cutter or fork
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Round biscuit cutter
- Pastry brush (optional, for cream on top)
Substitutions and Variations
- Swap heavy cream for buttermilk if you like more tang
- Use maple syrup instead of molasses for a milder flavor
- Add mini chocolate chips or chopped pecans for texture
- Top with a simple glaze made of powdered sugar and milk
Make Ahead Tips
- Mix the dry ingredients the night before and store airtight
- Freeze unbaked scones on a tray, then transfer to a bag — bake straight from frozen, just add 2–3 minutes to bake time
How to Make Gingerbread Scones
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, and ¼ cup packed brown sugar.
Step 2: Cut in Butter
Add 6 tbsp cold unsalted butter, diced. Use a pastry cutter or fork to cut it into the dry mix until the mixture looks like coarse crumbs.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together ⅓ cup molasses, ⅓ cup heavy cream, 1 large egg, and 1 tsp vanilla extract.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl with the flour and butter. Stir gently with a spatula just until the dough starts to come together. It will be sticky.
Step 5: Shape the Dough
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick circle. Use a round cutter to cut out scones.
Step 6: Bake
Place scones on a parchment-lined baking sheet. If using, brush tops with a little cream and sprinkle with coarse sugar. Bake at 400°F (204°C) for 15–18 minutes, or until golden.
Step 7: Cool and Serve
Let scones cool on a wire rack for at least 10 minutes before serving. Serve warm or room temperature, with or without glaze.
Leftovers and Storage
- Store in an airtight container at room temp for up to 2 days
- Freeze baked scones up to 2 months — just thaw and reheat in a toaster oven
- Don’t refrigerate — they dry out faster that way
Why This Recipe Works (Quick Science)
The cold butter melts in the oven, creating steam that lifts and separates the dough layers for that flaky texture. The baking soda reacts with the acidic molasses, giving the scones a tender crumb and helping them rise.
Common Mistakes
- Overmixing the dough – makes them tough
- Using warm butter – leads to flat, greasy scones
- Cutting uneven shapes – causes uneven baking
- Skipping the chill time – scones spread too much in the oven
What to Serve With
- A hot latte or chai tea
- Maple or vanilla glaze
- Soft butter or whipped cream cheese
- Sliced pears or apples
- A side of bacon for sweet and salty balance
FAQ
Can I freeze the dough?
Yes! Freeze scones unbaked, then bake straight from frozen — just add a few minutes to the bake time.
What if I don’t have molasses?
You can use maple syrup or honey, but it won’t taste exactly like gingerbread.
Why are my scones dry?
They might have been overbaked or overmixed. Try baking a few minutes less next time.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend. The texture may be slightly more crumbly.
