Gingerbread Scone Recipe

The gingerbread scone recipe is rich and spicy in flavor. Try serving these with maple butter on top!


2 cups all-purpose flour
1/3 cup packed dark brown sugar
2 teaspoons baking powder
1/8 baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup unsalted butter, chilled
1 large egg
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla extract
1/2 cup golden raisins (optional)

Large bowl
Small bowl
Cookie sheet
Pastry blender (optional)

Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a 10-inch diameter circle in the center of the cookie sheet; set aside.
Step 3: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Step 4: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 5: In a small bowl, stir together egg, molasses, milk, and vanilla extract.
Step 6: Pour milk mixture into flour mixture and stir to combine. Dough will be sticky
Step 7: Stir in raisins if desired.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheet.
Step 9: With a serrated knife cut into 8 wedges.
Step 10: Bake 20-23 minutes or until toothpick comes out nearly clean when inserted in scone. Better to underbake slightly, than overbake.
Step 11: Let scones set for 1 minute and then carefully re-cut wedges with knife and transfer to a cooling surface.

The gingerbread scone recipe makes 8 wedges.

Maple Butter Recipe

1/4 cup unsalted butter, softened
2 teaspoons maple syrup

Small Bowl

Step 1: In a small bowl, stir together the butter and maple syrup until combined. Serve butter immediately or cover and refrigerate. Let stand at room temperature for 15 minutes before serving.