This gingerbread scones recipe is perfect to make when the weather gets cooler. Curl up with your coffee and a gingerbread scone or three…a delicious way to enjoy fall or winter. Perfect for a snack, dessert, breakfast or brunch!
Preheat oven to 425 degrees F.
Mix all the dry ingredients together in a large bowl: the flour, cinnamon, ginger, cloves, baking powder, salt, and 2 tablespoons of sugar.
Using a pastry cutter or the back of a fork, cut the butter cubes into the flour mixture until the butter pieces are around the size of peas.
Pour in 1/2 cup of milk and 1/4 cup molasses and stir everything together until it's incorporated.
Bring the dough together with your hands a couple times and then flatten out onto a cookie sheet. You can use parchment or spray underneath but I usually find that mine doesn't stick to the tray after baking. Pat the dough into a circle that is about 3/4" thick.
Brush the top of the dough circle with 1 teaspoon of milk and then sprinkle with the 1 teaspoon of sugar. The milk will help the sugar stick and the sugar will give a nice crunchy topping to these gingerbread scones!
Cut into 8 wedges.
Bake at 425 F for 17-20 minutes, until risen and golden brown.
Add the optional icing, and devour these scones with a cup of hot coffee or tea.
In a small bowl, whisk or stir all the ingredients together until smooth.
With the back of a spoon or with a knife, spread quickly over the scones.
This icing will set fast so stir and spread!
Devour these gingerbread scones!!
You can use a vegan butter like Earth Balance instead of the butter to make these gingerbread scones vegan! Coconut oil wouldn't work as well because it melts faster, but a vegan butter substitute works well.