There is nothing like the warming flavors in this triple ginger gingerbread scones. These make a wonderful addition to your Christmas morning table!
I love all the popular winter flavors, but gingerbread is one of my favorites. Now, I don’t like just any gingerbread. I love something with a lighter molasses flavor and heavy on ginger. To me, molasses is just such an overpowering flavor and not one of my favorites. That is why I love these gingerbread scones. It hits both points with a light molasses flavor and a lot of ginger from the use of three types of ginger: powdered, paste, and candied.
The ginger isn’t so strong that it clears out your sinuses, but just enough to wake up your tastebuds and warm you from the inside. It’s perfect for anyone who loves that big of spice in their life.
Scones tend to get a bad rap and for good reason. Most are tough and are so dry, you need a gallon of milk to pair with it. My scones, on the other hand, defy those two characteristics and are instead moist and incredibly tender. The trick is to not knead the dough, but gently pat it together.
I love pairing these one-bowl gingerbread scones with a bit of salted butter and jam, or even my pomegranate curd for full-on winter flavor.
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ¼ cup chopped crystallized ginger
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ cup cold butter, cubed
- ⅓ cup molasses
- ¼ cup whole milk
- 2 teaspoons ginger paste
- 1 egg, separated
- Turbinado sugar
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix together the flour, brown sugar, baking powder, crystallized ginger, ground ginger, salt, baking soda and cinnamon together. Cut in the butter until the mixture resembles large crumbs.
- In a small bowl. mix together the molasses, milk, ginger paste, and egg yolk.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix the wet ingredients into the dry.
- Turn out the mixture onto your baking sheet and pat into a large disc about an inch or so thick. Cut into 8 wedges and separate.
- Brush the tops of the scones with the egg white and top with the turrbinado sugar.
- Bake for 12 - 15 minutes, or until a nice golden brown.
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