Oh, the smell of gingerbread! It just screams cozy season, doesn’t it? For me, it brings back memories of Christmases at my grandma’s, her kitchen always filled with the most amazing warm spices. And you know what? These Gingerbread Scones are my way of capturing that magic in a quick, delicious bite. Forget complicated holiday baking; these bad boys are seriously easy to whip up, loaded with all that gingerbread goodness, and are just perfect for a lazy weekend breakfast or a much-needed afternoon pick-me-up. Seriously, they’re a game-changer!
Why You’ll Love These Gingerbread Scones
Trust me, these gingerbread scones are going to be your new favorite! Here’s why:
- Incredible Flavor: They’re packed with that classic warm gingerbread spice – ginger, cinnamon, and cloves!
- Super Easy: Seriously, you can whip these up from start to finish in under an hour. No fuss!
- Perfect Texture: They come out tender on the inside with a lovely golden crust, just like a scone should be.
- Versatile Treat: Great for holiday mornings, a coffee break, or even a simple dessert.
Gather Your Ingredients for Perfect Gingerbread Scones
Alright, let’s talk ingredients! Having everything ready makes whipping up these gingerbread scones a breeze. You’ll want to have these on hand:
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground ginger (this is key for that gingerbread punch!)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (just a pinch for that warm spice complexity)
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into little cubes (seriously, COLD is important here!)
- 1 large egg
- 1/2 cup heavy cream (for richness, of course!)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk (plus maybe a splash more for the perfect drizzle)
- 1/4 tsp vanilla extract
Making sure your butter is super cold really makes a difference in how tender these scones turn out, so don’t skip that step!
Step-by-Step Guide to Making Gingerbread Scones
Alright, let’s get baking! Making these gingerbread scones is super straightforward, and honestly, the process is half the fun. Just follow along, and you’ll have warm, spiced goodness in no time.
Preparing the Dough for Gingerbread Scones
First things first, preheat your oven to a nice hot 400°F (200°C) and line a baking sheet with parchment paper. Now, in your biggest bowl, whisk together the flour, sugar, baking powder, and all those lovely spices – ginger, cinnamon, and cloves – plus your salt. Then, toss in your cold, cubed butter. Use a pastry blender or your fingers to cut it in until it looks like coarse crumbs. In a little separate bowl, give the egg and heavy cream a quick whisk. Pour this wet mixture into the dry stuff and mix just until it *barely* comes together. Seriously, don’t overdo it! Overmixing is the enemy of tender scones.
Baking Your Delicious Gingerbread Scones
Turn that shaggy dough onto a lightly floured surface. Gently pat it into a round disc, about three-quarters of an inch thick. Then, just use a knife to cut it into 8 wedges, like a pizza. Carefully place these wedges onto your prepared baking sheet. Pop them into the oven and bake for about 12 to 15 minutes. You’re looking for them to be beautifully golden brown on top. Oh, and the smell? Divine!
Crafting the Perfect Glaze for Gingerbread Scones
While those beauties are baking, let’s whip up the glaze. Grab a small bowl and whisk together the powdered sugar, about 2 tablespoons of milk, and the vanilla extract. Keep whisking until it’s nice and smooth. If it seems a bit too thick, just add another splash of milk, a tiny bit at a time, until it’s the perfect drizzly consistency. This glaze adds just the right touch of sweetness!
Tips for the Best Gingerbread Scones
Okay, so you’ve got the recipe, but let me share a few little secrets that really make these Gingerbread Scones sing. It’s all about those classic baking tricks!
First off, the butter and cream? They HAVE to be cold. Like, really, really cold. This is what creates those flaky layers instead of a tough scone. Don’t even think about using softened butter here! Also, resist the urge to overmix the dough. Mix it until it *just* comes together. Seriously, a few streaks of flour are totally fine! Overmixing wakes up the gluten and makes your scones tough, and nobody wants that. If you’re a big fan of brown sugar’s caramel notes, you might enjoy our brown sugar cookies too! For other cozy fall flavors, you’ll probably love our maple pumpkin cookies.
Ingredient Notes and Substitutions for Gingerbread Scones
Let’s chat about a few things that make these gingerbread scones extra special, and what you can do if you’re missing something! First off, that cold butter is non-negotiable. Cold butter creates steam when it hits the hot oven, which is what gives you those lovely flaky layers. Seriously, don’t use softened butter! If you find yourself without heavy cream, regular milk will work in a pinch, but you might just need a tiny bit less to get the dough to come together. It just won’t be quite as rich, but still delicious.
Serving and Storing Your Gingerbread Scones
These gingerbread scones are absolutely divine served warm, perhaps with a lovely cup of coffee or tea. They make such a cozy addition to any brunch spread, too! If you happen to have any leftovers (which I highly doubt!), just pop them into an airtight container at room temperature. They’ll stay fresh for a good couple of days. Want them warm again? Just pop them in a toaster oven or a regular oven at a low temp for a few minutes. So easy!
Frequently Asked Questions About Gingerbread Scones
Got questions about these yummy gingerbread scones? I’ve got answers! Here are some things you might be wondering:
Can I make gingerbread scones ahead of time?
You sure can! You can mix the dough, shape it, and wrap it well in plastic wrap. Keep it in the fridge for up to 2 days, or freeze it for a month. Just bake from frozen (add a few extra minutes to the baking time) or let it thaw in the fridge overnight before baking.
What kind of ginger is best for gingerbread scones?
For this recipe, the ground ginger is what gives you that classic, punchy gingerbread flavor that disperses evenly. While fresh ginger is amazing, it can sometimes make the dough a bit too wet and the flavor can be a bit sharp. So, stick with ground ginger for these scones!
Why are my scones dry?
Oh no, dry scones are the worst! This usually happens if you overmix the dough or overbake them. Be super gentle when you mix, and only bake them until they’re just golden brown. Overmixing develops the gluten too much, making them tough and dry, not tender and crumbly like we want!
Estimated Nutritional Information
Just a heads-up, the nutritional info below is a rough estimate per scone, glaze included. It can totally change depending on the exact ingredients and brands you use, so think of it as a guideline!
- Calories: Around 300-350
- Fat: Approximately 15-20g
- Protein: About 4-5g
- Carbohydrates: Roughly 40-45g
Gingerbread Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, ginger, cinnamon, cloves, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and heavy cream.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut the round into 8 wedges.
- Place the scones on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
- While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Let the scones cool slightly on a wire rack, then drizzle with the glaze.