Gingerbread Scones

These gingerbread scones, with both ground ginger and candied ginger, are a wonderful way to spice up your morning. 

These gingerbread scones are pretty much my new favorite breakfast treat. In fact, I had a hard time sharing them! They are deeply flavored with ginger and molasses, along with brown sugar. 

These scones also include a generous helping of oats, which helps make them hearty and filling, perfect for carrying you through to lunch. In addition, these ginger scones are not overly sweet. The gingery flavor really shines. 

Not only are these scones great for breakfast, you could serve them for an after school snack. They are slightly crumbly on the outside and moist and tender on the inside. They are great with tea or coffee and a side of fresh fruit, and you don't need to add any butter or jam, although, if you have it, a bit of clotted cream would be pretty tasty. 

Ingredients in Gingerbread Scones:

Ginger: You will need two types of ginger, both ground ginger and crystallized (candied) ginger. For the crystallized ginger, if you can find it, get it in a small dice. If you can only find it in larger pieces, you can dice it yourself. The hardest part is resisting snacking on the crystallized ginger. 

Oats: Rolled (old-fashioned) oats. 

Spices: In addition to the ground ginger, you will need cinnamon, nutmeg, and cloves. 

Pantry Ingredients: All-purpose flour, brown sugar (either light or dark), baking powder, and salt. For the icing, you will need powdered sugar. For topping the scones before baking, you will need a sprinkling of turbinado sugar (sugar in the raw) or demerara sugar (similar to turbinado but with larger crystals and more molasses flavor). If you want a visible sprinkling of sugar, use sparkling sugar. I used demerara sugar. 

In a pinch, you could instead use a light sprinkling of brown sugar. It's a little more difficult to sprinkle, but you could use a sieve to separate the granules. 

From the Fridge: Heavy whipping cream, cold butter, and an egg. Milk for the glaze. 

Molasses: You can usually find it in the sugar section of the grocery store. Make sure it is unsulfered. 

Steps for Making these Scones:

First, grate the cold butter in the large holes of a box grater and place it in the freezer. 

Next, whisk together the flour, oats, brown sugar, baking powder, salt, and the spices. Toss in the grated butter, and then the crystallized ginger. In another bowl, mix the cream, molasses, and egg. Add it to the flour mixture and stir. 

After that, turn the mixture out onto parchment lined baking sheet and knead it a few times. Then, gather it into a seven inch diameter by 1 inch thick disk. Cut the disk with a bench scraper into eight wedges and place them evenly on the baking sheet. Brush them with more cream and sprinkle them with the demerara or turbinado sugar. 

Finally, bake the scones for about 15 minutes, until the edges look done. 

When the scones have cooled, drizzle them with a glaze of milk and powdered sugar. 

Tip for Success:

I recommend weighing your ingredients, especially the flour and the oats, because it is difficult to get an accurate measure by volume. 

Storage:

You can keep the glazed and cooled scones in an airtight container. They will stay fresh tasting for three to four days. 

More Sweet Gingery Recipes from Karen's Kitchen Stories:

Ginger Shortbread Cookies

Double Ginger Grapefruit Cakes

Candies Ginger and Oatmeal Cookies

Molasses Ginger Cookies

Sticky Ginger Cake with White Chocolate Buttercream

Pogens Gingersnaps

This month, the Bread Bakers are baking scones. Be sure to check out everyone's scones recipes. 

• Filled Ginger Scones from A Messy Kitchen
• Fresh Peach Scones from The Wimpy Vegetarian
• Gingerbread Scones from Karen's Kitchen Stories
• Irish Scones from Cook with Renu
• Onion Cheese Scones from Sneha's Recipe
• Preserved Lemon Scones from A Day in the Life on the Farm
• Tattie Scones from Food Lust People Love

If you are looking for more, I have several sweet and savory scone recipes on this site. Just type "scones" in the search box to find them. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

 

Gingerbread Scones

Yield: 8 scones

Author: Karen Kerr

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

These gingerbread scones, with both ground ginger and candied ginger, are a wonderful way to spice up your morning. 

Ingredients

For the Scones

• 250 grams (2 cups) all purpose flour
• 60 grams (3/4 cup) old-fashioned oats
• 55 grams (1/4 cup) packed brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup (1 stick/113 grams) unsalted buttter, grated on a box grater and placed in the freezer
• 80 grams (1/2 cup) crystallized ginger
• 1/4 cup plus two tablespoons heavy cream, divided
• 85 grams (1/4 cup) unsulfured molasses
• l large egg
• Demerara sugar, for sprinkling (see note in ingredients section above)

For the Glaze

• 90 grams (3/4 cup) powdered sugar
• 2 1/4 teaspoons milk

Instructions

1. Heat your oven to 425 degrees F and line a baking sheet (half sheet pan) with parchment paper.
2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, spices, and salt. Add the cold grated butter and toss to coat with flour. Stir in the crystallized ginger.
3. In a small to medium bowl, whisk together 1/4 cup of the cream, molasses, and the egg. Add this mixture to the flour mixture and stir until just combined.
4. Turn the dough out onto the parchment lined baking sheet and briefly knead by hand (about 10 times) to evenly combine. Pat the dough into a seven inch circle that is about 1 inch thick. Using a bench scraper or chef's knife, cut the circle into 8 wedges (like you'd cut a pizza) and distribute them on the pan (see photo of baked scones). Brush the tops with the two tablespoons of cream. Lightly sprinkle with the demerara sugar.
5. Bake the scones for 13 to 15 minutes. Cool the scones completely on the pan.
6. When the scones have cooled, whisk together the glaze ingredients and drizzle over the scones as pictured.

Nutrition Facts

Calories

312

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

64 g

Fiber (grams)

2 g

Net carbs

62 g

Sugar (grams)

34 g

Protein (grams)

5 g

Cholesterol (grams)

29 mg

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Recipe adapted from Bake From Scratch Magazine, November/December 2018.