These wonderfully golden bakes incorporate the beloved flavors of a gingerbread cookie—with ginger plus cinnamon, nutmeg, cloves, and allspice adding delicious warmth—in tender scones sprinkled with turbinado sugar.
Gingerbread Scones
Serves: 12
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup firmly packed dark brown sugar
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground allspice
- 1⁄2 cup cold unsalted butter, cubed
- 1 1⁄4 cups plus 1 tablespoon cold heavy whipping cream, divided
- 2 tablespoons molasses
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, ginger, cinnamon, salt, nutmeg, cloves, and allspice. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
- In a small bowl, stir together 1 1⁄4 cups cream and molasses. Add to flour mixture, stirring with a fork just until mixture starts to come together. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at time, until it does. Dough should be somewhat firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch fluted round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 10 minutes.
- Brush scones with remaining 1 tablespoon cream and sprinkle with turbinado sugar.
- Bake until golden brown, 18 to 22 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
