These moist scones’ gingerbread flavor make them just right for serving around Christmastime. 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Scones","datePublished":"2018-01-01","dateModified":"2023-08-09","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Gingerbread-Scones_EXPS_THCA19_3702_E08_17_4b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. \u2014David Bostedt, Zephyrhills, Florida","recipeIngredient":["2 cups all-purpose flour","3 tablespoons brown sugar","2 teaspoons baking powder","1 teaspoon ground ginger","1\/2 teaspoon salt","1\/2 teaspoon baking soda","1\/2 teaspoon ground cinnamon","1\/4 cup cold butter, cubed","1\/3 cup molasses","1\/4 cup 2% milk","1 large egg, separated, room temperature","Coarse sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened."},{"@type":"HowToStep","text":"Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet."},{"@type":"HowToStep","text":"In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm."}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 157 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"29mg cholesterol","sodiumContent":"269mg sodium","carbohydrateContent":"26g carbohydrate (9g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.111111,"reviewCount":18,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, British, German","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"
I made these for Christmas Brunch, and my family loved them. They were easy to bake and warm up before serving. This recipe was a festive addition to our brunch; will definitely make again!<\/p>
I froze leftovers and they froze well.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vivienne661"},"reviewBody":"
The scones are lovely. I read the reviews and agree that they are dry when you go to put them together, but also agree that all you need are wet hands to kneed them in the 8 turns per the recipe and the crumbs disappear. I had to sub maple syrup because I realized I only had blackstrap molasses while already into making them and so I added a little more ginger and cinnamon to make up for the lack of molasses. I also used almond milk. Also I only cut them into 8 scones because I like bigger scones. I baked them for 15 minutes and switched them from the bottom to top rack halfway through. The texture was wonderful and moist. The only reason I took away a star is because I feel like I need to up the spices to make it really pop with gingerbread taste, but the consistency is excellent and I am definitely making them again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa7709"},"reviewBody":"
I love this recipe, and have been making it for years. My dad used to make them for my mom as well. I use einkorn flour, substituted cup for cup, and they come out beautiful!! This is one of the best recipes I have used, and make these at least once a month for breakfasts on the go!! They are awesome!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBowtie"},"reviewBody":"I see a lot of reviews saying these scones were dry -- I think this is correct as scones go, but it's better to have a dry scone than a cakey scone! Scones are inherently dry and crumbly and should not be heavy on flavor or sweetness -- it's part of their charm and contributes to what makes them such a perfect pair with whipped cream or jam (to say nothing of a cup of coffee or tea, which is crucial to the experience in my opinion).Initially they appeared very small and scant, but after baking, they grew to just the perfect serving. I wet my hands lightly to handle them; perhaps this would help combat the dryness that seems to be clashing with other reviewers' tastes. The gingery, festive and warm tones of this scone were a perfect winter's morning comfort paired with a dollop of cool, unsweetened cream that I whipped to a firm consistency with some lemon extract (to taste).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenChilli"},"reviewBody":"The first time I made these I thought they were dry and the ginger flavor wasn't quite right. I thought there was something here, and I really wanted to like them, so I made them again. The second time I added a little more molasses, a little more butter, and some finely minced candied ginger. This time they were quite moist and the ginger flavor absolutely popped. I served them with lemon curd and they were fabulous.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedMustache"},"reviewBody":"Just made these and the amount of spices are a good balance so the ginger is not overpowering. But I would agree with others that this recipe was too dry. I couldn't get it to stick at all until I added more liquid. They ended up being chewier because I had to knead it longer just to get it to stick together. Might try it again with more milk. I also only baked it for 10 mins.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveWheel"},"reviewBody":"I love these scones. They are a perfect consistency for a scone. Scones are not as sweet or cakey as other pastry items. I totally agree with \"Irascible-Baker's\" comment and was said so well! That being said, they were pretty easy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlower"},"reviewBody":"this can be dry if even slightly over baked and did not have a very stong gingerbread flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleUmbrella"},"reviewBody":"Making these and serving it with the Cranberry Honey Butter recipe. YUMMY!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMustache"},"reviewBody":"Very dry, needed a glaze to be edible, and had to cut into mini bites to be able to serve. Needed more gingerbread flavor. Probably won't make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTurtle"},"reviewBody":"These are too dry and not very gingerbread tasting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCorn"},"reviewBody":"I found them to be very dry. I make scones a lot and know that the dough is typically dry until you knead it, but these were dry and crumbly after baking. Would recommend adding a little more milk if you're going to make this recipe, but I agree that the spices are off. There are several other scone recipes on this website that are better than this one.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBike"},"reviewBody":"Great recipe but 400 degrees for 12-15 minutes was way too long. The bottoms burnt for me... so I will be lowering the temp and time...i always fined gingerbread of any kind doesn't take long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBottleOpener"},"reviewBody":"I love making scones for events that I cater. This recipe was really good and uses items I have on hand. I often use a scone pan that I have that makes small triangular scones for catering. But for family and friends I make them like suggested in the recipe. Then I make a flavored butter or clotted cream to serve with them. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPopcorn"},"reviewBody":"I love these scones! My Mum makes these alot. Served warm, they melt in your mouth and really warm you up like a cup of hot chocolate would. Totally delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedChefHat"},"reviewBody":"I made these tasty scones this afternoon for a ladies gathering and received rave reviews. Everyone LOVED these! Even my 2 1\/2nd old. So easy to make and very good. Perfect with afternoon tea. I made an optional glaze for the top and they were tasty with or without. Will definitely make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHat"},"reviewBody":"We have made this every Christmas morning for as long as I can remember. They aren't super ginger-y, but my husband looks forward to them every year...so I don't change the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeApple"},"reviewBody":"Light and tasty, not hard to prepare. This recipe is a definite keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3702","romance_copy_dek":"These moist scones' gingerbread flavor make them just right for serving around Christmastime. 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