Gingerbread Scones
Gingerbread Scones are light, fluffy and full of molasses, ginger and cinnamon flavors. Topped with cream cheese icing for the perfect Christmas morning treat.
If you are looking for a super easy holiday breakfast treat, these scones are full of delicious gingerbread flavor. I always make something special for Christmas morning and the kids always love scones or homemade cinnamon rolls.
Ingredients Needed for Gingerbread Scones Recipe
- all purpose flour
- brown sugar
- baking powder
- ground cinnamon
- ground ginger
- kosher salt
- salted butter
- molasses
- milk
- egg
- cream cheese
- vanilla extract
- powdered sugar
How To Make Gingerbread Scones
- In a large bowl, add flour, brown sugar, baking powder, ginger, salt and cinnamon. Whisk to combine.
- Cut in butter until mixture resembles coarse crumbs using a fork, pastry blender or your fingers.
- Add molasses, milk and egg to the dry mixture. Mixing until dough starts to come together.
- Turn out onto a lightly floured surface; knead gently 6-8 times.
- Pat into an 8-in. circle; cut into 2 inch circles (or cut into wedges) and place 2 inches apart on a parchment paper lined baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Remove from oven and place on a wire rack.
- Make the Icing: In a medium size bowl beat cream cheese, milk, vanilla and powdered sugar using an electric mixer until smooth.
- Spoon icing into a piping bag and swirl onto tops of the scones.
Recipe Notes
- Storage: Store leftover scones in an airtight container in the refrigerator for 3-4 days.
- Variations: For a lighter scone, skip the cream cheese icing and dust with powdered sugar when slightly cooled.
- Make a Large Batch: Recipe can be doubled.
Serve a plate of gingerbread scones with rich and creamy hot chocolate for a memorable Christmas morning breakfast that the whole family will love.
More Easy Breakfast Treats to Try
- Quick Cranberry Orange Rolls
- Peach Pie Cruffins
- Croffles (croissant waffles)
These gingerbread scones are the perfect holiday morning treat and they are easy to bake and share. Light and fluffy scones filled with warm spices and topped with cream cheese icing is sure to be a family favorite.
Have you tried this gingerbread scones recipe? Leave a comment and rating below!
Gingerbread Scones
Gingerbread Scones are light, fluffy and full of molasses, ginger and cinnamon flavors. Topped with cream cheese icing for the perfect Christmas morning treat.
Servings: 8
Calories: 361kcal
Ingredients
for scones:
- 2 cups all purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ginger
- ½ teaspoon kosher salt
- ¼ cup salted butter
- ⅓ cup molasses
- ¼ cup milk
- 1 egg
For the Icing
- 2 ounces cream cheese softened
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, salt and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, combine the molasses, milk and egg until smooth; stir into the flour mixture just until moistened.
- Turn out onto a floured surface; knead gently 6-8 times.
- Pat into an 8-in. circle; cut into 2 inch circles (0r cut into wedges) and place 1 in. apart on a greased baking sheet.
- Brush milk over scones.
- Bake at 400 degrees F for 10-12 minutes or until golden brown.
- For icing: In a medium size bowl combine cream cheese, milk, and vanilla.
- Slowly stir in powdered sugar, mixing until smooth.
- Place in a plastic zip top bag, clip a small hole in corner and pipe over slightly cooled scones.
- Preheat oven to 375°.
- In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, salt and cinnamon.
- Cut in butter until mixture resembles coarse crumbs using a fork or your fingers.
- Add molasses, milk and egg to the dry mixture. Mixing until dough starts to come together.
- Turn out onto a lightly floured surface; knead gently 6-8 times.
- Pat into an 8-in. circle; cut into 2 inch circles (or cut into wedges) and place 2 inches apart on a parchment lined baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Remove from oven and place on a wire rack.
- Make the Icing; In a medium size bowl beat cream cheese, milk, vanilla and powdered sugar using an electric mixer until smooth.
- Spoon icing into a piping bag and swirl onto scones.
Notes
- Storage: Store leftover scones in an airtight container in the refrigerator for 3-4 days.
- Variations: For a lighter scone, skip the cream cheese icing and dust with powdered sugar when slightly cooled.
- Make a Large Batch: Recipe can be doubled.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 66g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 339mg | Potassium: 285mg | Fiber: 1g | Sugar: 40g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 2mg