Traditional buttermilk scones flavored with ginger and molasses for a special seasonal treat. These scones are great for breakfast, brunch or tea-time.

gingerbread scones with cranberry maple butter

I worked in a British tea shop for a number of years and baked hundreds of scones every week. The owner’s mom had been baking the scones but was moving back to Britain, so I was hired to take over. A few months later, when the mom was visiting, she stopped in the shop for a cup of tea and told me my scones were just right, that I “had the touch”. I took that as the only seal of approval I needed.

I have to admit that I see lots of bad scones in coffee shops and bake shops. Most of the time they’re so light and sweet they’re closer to a muffin than a scone. To my taste, a good scone should neither be too biscuit-like nor too muffin-like. I also don’t like scones too rich or sweet since I like to top them with a little clotted cream, curd or butter.

Tips for making perfect scones:

Combine all the dry ingredients and whisk them together before adding the wet ingredients. Dispersing the salt and leavening helps the scones rise evenly.
Work the cold butter in with your fingers until the bits are no bigger than a pea. Those little bits of butter will give the scones a slightly flakey texture.
If you don’t have fresh buttermilk, buttermilk powder is the best substitute. Mix the buttermilk powder according to the directions before adding to the scones.
Once the wet ingredients are added, mix just until the flour is incorporated. I like to make scones by hand to avoid over-mixing the dough.
You can use a rolling pin, but I prefer to pat the dough by hand to avoid overworking the dough.
Since the baking powder is activated as soon as the wet and dry ingredients come together, it’s best to bake the scones soon after the dough is mixed.
To work ahead, mix all the dry ingredients and work in the butter. Combine the wet ingredients and refrigerate the prepared ingredients until you’re ready to finish the recipe.
Scones are best eaten they day they are baked.
Baked scones should never be refrigerated.
Baked scones can be frozen for up to three months. Defrost the scones at room temperature, then warm in the oven to revive the texture.

I always finish the scones with a little coarse sugar for a nice crunch. For this recipe I made a ginger-sugar for an added hit of spice.

Mix the Cranberry Maple Butter in a food processor

Perfect for your holiday brunch, breakfast or afternoon tea. Time to put the kettle on! You might also like these super simple Cranberry Orange Scones.

Print Recipe

4.29 from 7 reviews

Gingerbread Scones

By: Eileen Gray

Traditional buttermilk scones flavored with ginger and molasses for a special seasonal treat. These scones are great for breakfast, brunch or tea-time.

Prep Time15

Bake Time15

Total Time30

18 scones

Ingredients

Ginger Sugar

2 oz demerara sugar (¼ cup)
2 teaspoons ground ginger

Scones

2 large eggs
14 oz buttermilk (1 ¾ cup)
2 ½ oz molasses (¼ cup)
25 oz all purpose flour (5 cups)
2 tablespoons baking powder
1 tablespoons ground ginger
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
2 ½ oz granulated sugar (¼ cup plus 1 tablespoon)
6 oz unsalted butter (cold, cut into 1" chunks)

Cranberry-Maple Butter

4 oz unsalted butter (room temperature)
¼ cup dried cranberries
1 teaspoon orange zest (finely grated)
1 tablespoon real maple syrup

Instructions

Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or a silicone baking mat.

Make the Ginger Sugar:

Combine 2 oz demerara sugar and 2 teaspoons ground ginger in a small bowl, whisk to combine

Make the Scones

Whisk together 2 large eggs, 14 oz buttermilk and 2 ½ oz molasses, set aside.
In a large mixing bowl whisk together 25 oz all purpose flour, 2 tablespoons baking powder, 1 tablespoons ground ginger, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt and 2 ½ oz granulated sugar.
Toss in 6 oz unsalted butter chunks and work them in until they are no larger than a pea.
Add buttermilk mixture all at once and mix until mostly combined. Some loose flour will remain at the bottom of the bowl. DON'T OVER MIX.
Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed-about 10-12 kneads
Use your hands to pat the dough until it is a ¾" thick disc. Use a 2½"-3" biscuit cutter to cut scones. Cut straight down, don't twist or turn the cutter.
Re-roll the scraps and continue cutting until all the dough is used.
Arrange the scones on a parchment lined baking sheet, leaving at least 1/2" space between. Brush the tops of the scones with buttermilk and sprinkle with ginger sugar.
Bake on the middle rack of the oven, flipping the tray after 10 minutes (see note). The scones are ready when they are golden brown, feel light and sound hollow when the bottom is tapped, about 15 minutes.

Cranberry-Maple butter

Combine 4 oz unsalted butter, ¼ cup dried cranberries, 1 teaspoon orange zest and 1 tablespoon real maple syrup in the bowl of a small food processor
Process in 30 second increments, scraping the bowl between. Process util the cranberries are chopped into small bits.

Equipment

My Book

Kitchen Scale

Half Sheet Pans

Parchment Sheets

Biscuit Cutters

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Notes

When you flip the tray around after 10 minutes take a look at the bottom of a scone. If they look like they're browning too fast slide another tray under the scones until they are fully baked.

If you don't have a small food processor to make the cranberry maple butter mince the dried cranberries by hand and stir together the ingredients.