Gingerbread Scones

Gingerbread Scones (6 scones) adapted from Joy of Baking 

  • 1 3/4 cups all purpose flour
  • 3/4 cup old fashioned rolled oats
  • 1/3 cup light brown sugar, packed
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup cold unsalted butter, cut into pieces
  • Zest of 1 lemon
  • 1/3 cup dried cranberries
  • 1/2 cup buttermilk
  • 2 1/2 Tbs unsulphured molasses
  • 1 tsp pure vanilla extract


  • 1/2 cup sifted confectioners sugar
  • 1 1/2 Tbs pure maple syrup
  • 1/2 tsp unsulphured molassas
  • 1 - 2 tsp milk

Pre-heat oven at 400 degrees.  Line a baking sheet with parchment paper and set aside.

In a large mixer bowl whisk together, flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda.  Using a fork or a pastry cutter, cut the butter into the flower until it looks crumbly.   Stir in cranberries and lemon zest.  In a separate bowl combine buttermilk, molasses and vanilla.   Set bowl with flour mixture on to the mixer with a dough hook attachment.  Set mixture at a low speed and slowly add buttermilk mixture to flour mixture.  Mix until just combined and begins to form a ball. 

Transfer dough to a lightly floured surface.  Knead dough gently about four or five times and form into a large ball.   Push the dough down and form into a large circle about 7 inches wide and 1 1/2 inches thick.   Cut the circle i half and cut each half into 3 even slices.   Place scones on baking sheet.

Place baking sheet into another baking sheet to keep the scones bottoms from over browning.  Bake for 20 minutes until golden brown and a toothpick inserted comes out clean.  Transfer to cooking rack when done.

To glaze combine all glaze ingredients, adding more sugar or milk till you get desired consistency.  With spoon drizzle glaze over cooled scones and let dry.