I always feel a sense of comfort when the smell of ginger, cinnamon, and molasses fills my kitchen. These gingerbread scones are one of my favorite treats to bake when the weather turns cool. They come out tender and flaky on the inside with a lightly crisp, golden exterior. I love enjoying them warm with coffee or tea, whether for a relaxed breakfast, a cozy brunch, or a simple dessert.
Why You’ll Love This Recipe
I love this recipe because it delivers classic gingerbread flavor without being complicated. The combination of molasses and warm spices creates a rich, comforting taste that feels perfect for fall and winter. I also appreciate how quickly these scones come together, making them ideal when I want something homemade but don’t want to spend hours in the kitchen. They are easy to customize, and they always make my home smell incredible while baking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon sea salt
2 tablespoons granulated sugar
½ cup milk
½ cup cold butter, cut into cubes
¼ cup molasses
1 cup powdered sugar
2 tablespoons melted butter
1 tablespoon maple syrup
½ teaspoon pure vanilla extract
1 teaspoon milk for brushing
1 teaspoon sugar for sprinkling
Directions
I begin by preheating my oven to 425°F so it is fully heated when the scones go in. In a large bowl, I combine the flour, baking powder, ginger, cinnamon, cloves, salt, and granulated sugar. I mix everything until the dry ingredients are evenly distributed.
Next, I cut the cold butter into the flour mixture using a pastry cutter until it looks crumbly with small, pea-sized pieces of butter. I then pour in the milk and molasses and gently stir until the dough just comes together.
I turn the dough onto a lightly floured surface and gently shape it into a round about ¾ inch thick. I brush the top with milk, sprinkle it with sugar, and cut the round into 8 equal wedges. I place the wedges on a baking sheet and bake them for 15 to 20 minutes, until they are risen and golden brown. I like serving them warm, with or without glaze.
Servings And Timing
I usually get 8 scones from this recipe. The preparation takes about 10 minutes, the baking time is around 20 minutes, and the total time is approximately 30 minutes.
Variations
I enjoy adjusting this recipe depending on what I have available. I sometimes replace the butter with vegan butter and use plant-based milk for a dairy-free version. When I want a lighter sweetness, I swap the molasses for maple syrup. I also like adding chocolate chips, dried cranberries, or chopped apples for extra texture. For more spice, I occasionally add a pinch of nutmeg or allspice.
Storage/Reheating
I find these scones taste best the day they are baked. If I have leftovers, I store them in an airtight container at room temperature for up to one day or in the refrigerator for up to two days. I also freeze them for up to one month. When reheating, I warm them in a low oven for a few minutes to refresh their texture.
FAQs
How Should I Store Gingerbread Scones?
I store them in an airtight container at room temperature for one day or in the refrigerator for up to two days.
Can I Freeze Gingerbread Scones?
I freeze them for up to one month, wrapped tightly, and thaw them at room temperature before reheating.
What Can I Substitute For Molasses?
I usually use maple syrup or honey if I do not have molasses, knowing the flavor will be slightly different.
Can I Make These Scones Vegan?
I make them vegan by using vegan butter and plant-based milk, and they still turn out tender and flavorful.
What Goes Well With Gingerbread Scones?
I love pairing them with coffee, tea, or chai, especially on cold mornings.
Conclusion
These gingerbread scones are one of my favorite baked goods for cozy seasons. I love how easy they are to make and how comforting they taste every single time. Whether I serve them plain or with a drizzle of glaze, they always bring warmth and joy to my kitchen.
These gingerbread scones are a cozy, spiced treat perfect for fall and winter. With flavors of molasses, cinnamon, ginger, and cloves, they bake up golden and tender—ideal for pairing with tea or coffee.
Total Time:30 minutes
Yield:8 scones
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
2 tablespoons granulated sugar
1/2 cup cold butter, cubed
1/2 cup milk
1/4 cup molasses
1 teaspoon milk (for brushing)
1 teaspoon sugar (for sprinkling)
1 cup powdered sugar
2 tablespoons melted butter
1 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, combine flour, baking powder, ginger, cinnamon, cloves, salt, and granulated sugar.
Cut in cold butter until the mixture is crumbly with pea-sized bits.
Add milk and molasses; stir until just combined into a dough.
Turn dough onto a floured surface. Shape into a 3/4-inch thick round.
Brush top with milk and sprinkle with sugar.
Cut into 8 wedges and place on a baking sheet.
Bake for 15–20 minutes or until risen and golden.
Optional glaze: whisk powdered sugar, melted butter, maple syrup, and vanilla until smooth. Drizzle over warm scones.
Notes
For dairy-free, use vegan butter and plant-based milk.
Substitute molasses with maple syrup or honey if needed.
Add-ins like chocolate chips, cranberries, or apples enhance texture and flavor.
