Gingerbread Scones are the answer to my lifelong quest to be able to openly and freely eat gingerbread cookies for breakfast. I love gingerbread anything so these scones are truly at the top of my list. I personally cannot think of any better ways to wake up in the morning than with a hot cup of coffee and one of these delicious gingerbread scones. These scones are rich with molasses and sprinkled with crystallized ginger and candied orange zest for punches of flavor. The addition of ground cinnamon, nutmeg, and ginger add warm winter flavors to this delicious, breakfast, pastry.
One of my favorite things about any type of scones is that they don’t require a lot of tedious or intricate work to pull them together. The process is quick and easy and the end result is simply perfection: crispy edges with a light crumb center, intense ginger, and molasses flavors, and a crunchy sugar-coated top – just like the bakery. Mmmmmm. Perfection!
Do you have a favorite scone flavor? I’d love to hear about it. Drop a comment and let us know!
- 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 or finishing sugar for dusting tops of scones (optional)
- For the Homemade Butter
- 2 cups whipping cream
- pinch of salt
- 2 tbsp honey
- Preheat the oven to 400°F.
- In a food processor 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 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 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 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 or squeeze with your hands. To store, either place into an airtight jar or container or wrap in waxed paper.