baking · breakfast · cooking · Dessert · Uncategorized

Gingerbread Scones

Gingerbread Scones


2 cups all-purpose flour

3 Tbsp packed brown sugar

2 tsp baking powder

1 tsp ground ginger

1/3 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 cup cold unsalted butter, diced

1/3 cup molasses

1/4 cup low-fat milk

1 large egg, separated

granulated sugar


Heat your oven to 400° and line a baking tray with parchment paper.

Mix the dry ingredients in a large bowl. Whisk the molasses, milk and egg yolk together. Put the egg white in a small bowl and set aside. Add the wet ingredients to the dry, mixing till it just comes together. Dump the dough onto a lightly floured board and knead 8 or so times, flatten with your hands into a disk about 8″ wide.

Move to the prepared baking sheet. Cut into 8 wedges and lightly separate them. Beat the egg white until frothy with a fork and then spread lightly on top the wedges with a brush. Liberally sprinkle with sugar.

Bake for 12 to 15 minutes or until browned and smelling good.


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