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.
- Best enjoyed fresh; freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
