Gingerbread for breakfast? Yes, please. These gingerbread scones with molasses and crystallized ginger are rich, warmly spiced, and just sweet enough to feel like a treat without being over the top. If you love gingerbread cookies but want something a little more grown-up (and totally acceptable with coffee), these scones are your answer.
They bake up with crisp edges, a soft crumb inside, and bold ginger flavor in every bite. Molasses adds that deep, classic gingerbread taste, while crystallized ginger and candied orange peel bring little pops of sweet heat. Whether you’re baking for the holidays or just craving a cozy winter breakfast, these bakery-style gingerbread scones hit the spot.
Why You’ll Love These Gingerbread Scones
These aren’t just any scones — they’re the kind you’d expect from a small bakery on a cold morning.
- Big gingerbread flavor: Molasses, ginger, cinnamon, and cloves give these real depth.
- Perfect texture: Crispy edges, tender center, and a sugar-coated top.
- Easy to make: No fancy shaping or special tools required.
- Holiday-ready: These are ideal for Christmas morning, brunch, or gift baking.
- Bakery-style at home: Rich, spiced, and not dry or crumbly.
If you’ve been searching for easy gingerbread scones that actually taste like gingerbread, this recipe delivers.
What Makes These Bakery-Style Gingerbread Scones
The secret is in the layers of flavor.
- Molasses gives these scones that classic gingerbread depth you can’t fake.
- Crystallized ginger adds sweet heat in every bite.
- Candied orange peel brings a bright citrus note that keeps the spices from feeling heavy.
- Cold butter creates flaky layers just like your favorite bakery scone.
These are true gingerbread scones with molasses, not just spiced biscuits pretending to be gingerbread.
Ingredients for Gingerbread Scones with Molasses
Here’s what you’ll need to make this cozy winter breakfast:
- All-purpose flour
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Cold butter, diced
- Sour cream
- Molasses
- Granulated sugar
- Crystallized ginger (chopped)
- Candied orange peel
- Golden raisins
- Egg (for brushing)
- Demerara [paid link] or coarse sugar (optional topping)
These ingredients come together to create rich ginger scones with molasses that feel special but still simple.
How to Make Gingerbread Scones (Step-by-Step)
1. Prep the Oven
Preheat your oven to 400°F and line a baking sheet with parchment or a silicone baking mat [paid link].
2. Mix the Dry Ingredients
In a large bowl or food processor [paid link], combine the flour, baking powder, ground ginger, cinnamon, cloves, and salt.
3. Cut in the Butter
Add the cold butter and pulse or mix until the mixture resembles coarse crumbs. Small butter pieces are what give you flaky, bakery-style texture.
4. Add the Flavor
In a separate bowl, mix together sour cream, molasses, sugar, and candied orange peel. Add this to the flour mixture along with the crystallized ginger. Gently combine until a dough forms, then fold in the raisins.
5. Shape the Dough
Transfer the dough to a lightly floured surface. Pat into a circle and cut into 8 wedges.
6. Brush and Sprinkle
Place the wedges on your prepared baking sheet. Brush with beaten egg and generously sprinkle with coarse sugar for that bakery finish.
7. Bake
Bake for 18–22 minutes, or until the scones are lightly golden and firm to the touch. Let cool slightly before serving.
Make-Ahead & Storage Tips
- To Make Ahead: Shape and freeze unbaked scones. Bake straight from frozen, adding 2–3 minutes.
- To Store: Keep baked scones in an airtight container for up to 3 days.
- To Reheat: Warm in the oven for a few minutes to refresh the texture.
These are perfect holiday gingerbread scones for busy mornings.
Serving Ideas
These scones are delicious on their own, but even better with:
- A hot mug of coffee or tea
- Soft whipped butter or honey butter
- A light drizzle of orange glaze for holiday brunch
- Fresh fruit on the side for a balanced breakfast
They make an ideal winter breakfast scone or Christmas morning treat.
Frequently Asked Questions
Can I make these gingerbread scones for Christmas morning?
Absolutely. Freeze them unbaked and bake fresh in the morning for warm, bakery-style results.
What makes these bakery-style gingerbread scones?
Cold butter, minimal handling, and a rich dough with molasses create flaky layers and a tender crumb.
Can I skip the raisins or orange peel?
Yes! You can customize these scones to your taste. Chocolate chips or chopped nuts also work well.
Final Thoughts
If you love gingerbread but want something cozy, not cookie-sweet, these gingerbread scones with molasses and crystallized ginger are your new favorite bake. They’re easy, full of warm spice, and perfect for winter mornings, holiday brunch, or a quiet moment with coffee.
If gingerbread belongs at breakfast, this is how you do it.
Gingerbread Scones with Molasses and Crystallized Ginger
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 sticks cold butter diced into small cubes
- 3/4 cup sour cream
- 6 tbsp molasses
- 1/4 cup sugar
- 1 cup (4 oz pkg) crystallized ginger, chopped fine
- 2 tbsp candied orange peel
- 1/2 cup golden raisins
- 1 large egg , lightly beaten
- Demerara [paid link] or finishing sugar for dusting tops of scones (optional)
- For the Homemade Butter
- 2 cups whipping cream
- pinch of salt
- 2 tbsp honey
Instructions
- Preheat the oven to 400°F.
- In a food processor [paid link] or the bowl of a mixer, add the flour, baking powder, ground ginger, cinnamon, cloves and salt. Pulse or stir to combine. Add the butter and pulse or stir until pea-sized crumbs form.
- In another bowl, combine the sour cream, molasses, candied orange peel, and sugar. Add this mixture into the flour mixture along with the crystallized ginger. Pulse (or combine with electric mixer) until the mixture pulls together to form a dough. Add the raisins and if using the food processor [paid link] stir by hand until incorporated. Otherwise, with the electric mixer, stir until combined.
- Transfer the dough onto a lightly floured work surface. (I use a second sheet pan [paid link] to contain the mess for easy clean up). Pat the dough into a circle and cut into 8 equal wedges.
- Arrange the scones on a parchment or silicone lined baking mat on a sheet pan [paid link] or cookie sheet. Brush with beaten egg and very generously sprinkle with finishing sugar.
- Bake the scones for 20 minutes or until lightly golden brown and slightly firm to the touch.
- Meanwhile while the scones are in the oven, prepare the homemade butter. Add the whipping cream, salt and honey into the bowl of an electric mixer fitted with the beater attachment. Beat the whipping cream for about 8 minutes on high until the butter stage is reached. Remove the liquid that is left behind by straining. If needed, press the butter with the back of the butter against a fine mesh sieve [paid link] or squeeze with your hands. To store, either place into an airtight jar or container or wrap in waxed paper.
Thanks for gifting me these gingerbread scones. They were great. Can I get a refill??