Gingerbread Scones – a delicious recipe with milk, light molasses, flour, baking powder, baking soda, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 425 degrees F.
2
Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
3
Mix dry ingredients in a large bowl.
4
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
5
Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
6
Turn out dough onto a lightly floured surface and give 10-12 kneads.
7
Cut dough in half.
8
Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
9
Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
10
Bake about 10 minutes or until medium brown.
11
Do not overbake.
12
Cool loosely wrapped in a cloth on a wire rack.
413
kcal
Calories
21
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup milk, 1/3 cup light molasses, 2 cups all-purpose flour, 2 teaspoons baking powder, and more.
Yes, Gingerbread 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.
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