Drizzled Gingerbread Scones Recipe

Photograph: Yvonne Ruperti

These scones are like a delicious spiced molasses gingerbread cookie in scone form. Not too sweet and perfect with the drizzled icing or a pat of cream cheese.

Notes: A handheld pastry blender makes it easy to cut in butter by hand. You can find it in your local kitchen shops or online. If you don't own one, you can make this recipe in a mixer, by using the paddle attachment to mix the ingredients.

Recipe Facts

Active: 15 mins
Total: 0 mins
Serves: 8 scones

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For Scones:

  • 2 cups (10 ounces) all-purpose flour

  • 1/4 cup (1 3/4 ounces) plus 2 tablespoons packed light brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon ground ginger

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/8 teaspoon ground cloves

  • 6 tablespoons (3 ounces) cold unsalted butter

  • 1 large egg, separated, divided

  • 1/4 cup molasses

  • 5 tablespoons milk

  • 1 teaspoon granulated sugar (or sugar in the raw)

Optional Icing:

  • 1/2 cup (2 ouncesconfectioners' sugar

  • 2 teaspoons milk


  1. Adjust oven rack to middle position and preheat to 375°F. Line baking sheet with parchment. Whisk flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, and cloves in a large bowl to combine.

  2. Using pastry blender (see note), cut in butter until mixture is fine and no pieces of butter remain. Add egg yolk, molasses, and milk to the bowl and then stir to form a thick dough (use hands if necessary to squeeze into a dough).

  3. Transfer dough to work surface and knead slightly to finish combining all of the ingredients. Roll into a 6-inch disc. Cut into 8 wedges and place on pan, spacing about 2 inches apart. Brush with egg white and sprinkle with granulated sugar.

  4. Bake until set, 17 to 19 minutes. Let cool on pan 5 minutes, then transfer to wire rack to cool completely before drizzling with icing.

  5. To make icing: Stir sugar with milk until smooth. If too runny to hold it's shape when drizzled, add a small amount of sugar to thicken. Using a pastry bag fitted with a small tip, or a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.

Special Equipment

Pastry blender (see note)

This Recipe Appears In

Nutrition Facts (per serving)
312 Calories
10g Fat
52g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 312
% Daily Value*
Total Fat 10g 12%
Saturated Fat 6g 29%
Cholesterol 47mg 16%
Sodium 315mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 4%
Total Sugars 24g
Protein 5g
Vitamin C 0mg 0%
Calcium 124mg 10%
Iron 3mg 14%
Potassium 235mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)