Gingerbread Raisin Scones Recipe

Name: Gingerbread Raisin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (measure out 2 cups exactly); ⅓ cup dark brown sugar, packed; 1 tablespoon baking powder (use tablespoon); 2 teaspoons cinnamon; 1 teaspoon ginger powder; 1 teaspoon clove; 6 tablespoons cold butter (freeze the butter until almost solid); ¼ cup half-and-half cream or ¼ cup full-fat milk; 1 large egg; 3 -4 tablespoons light molasses; 2 teaspoons vanilla; ¾ cup raisins

Servings: persons

2 cups all-purpose flour (measure out 2 cups exactly)
⅓ cup dark brown sugar, packed
1 tablespoon baking powder (use tablespoon)
2 teaspoons cinnamon
1 teaspoon ginger powder
1 teaspoon clove
6 tablespoons cold butter (freeze the butter until almost solid)
¼ cup half-and-half cream or ¼ cup full-fat milk
1 large egg
3 -4 tablespoons light molasses
2 teaspoons vanilla
¾ cup raisins

1
Grease a baking sheet.
2
In a processor blend the flour, brown sugar, baking powder, cinnamon, ginger and cloves; process for a few seconds until combined.
3
Add in very cold butter and process until mixture resembles coarse meal.
4
In a large bowl beat together half and half, egg, molasses and vanilla until thoroughly combined.
5
Remove the flour/butter mixture from the processor and add it into the milk/egg mixture with raisins; gently stir until dough forms.
6
Gather dough into a ball and shape into a semi-flat disc.
7
Wrap in plastic wrap and chill for a minimum of 1 hour.
8
On a lightly floured surface, press the dough out with hands to about 1-1/2-inch thickness round disc.
9
Set oven to 375F.
10
Cut the disc into 8 even wedges.
11
Place wedges onto baking sheet, leaving a space between the wedges.
12
Bake about 20-25 minutes or until the scones test done with a toothpick inserted in the center.
13
Serve warm or cool completely and freeze in foil.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour (measure out 2 cups exactly), ⅓ cup dark brown sugar, packed, 1 tablespoon baking powder (use tablespoon), 2 teaspoons cinnamon, and more.

Yes, Gingerbread Raisin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Raisin Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions