A blue plate with star-shaped gingerbread cookies drizzled with white icing, surrounded by white snowflakes. The words “Gluten-Free Recipe” are written across the image, inspired by a Delicious Gingerbread Scone Recipe from The St. James Tearoom.

November 24, 2021

Delicious Gingerbread Scone Recipe

This delicious gingerbread scone recipe brings the classic flavors of ginger and molasses together in scone form.

The rich flavor is perfect for your winter gatherings or for the kids to snack on the week before Christmas. The best part is that the star shape is just the right size for you to package your holiday baking for all the loved ones on your list. With just one batch, you can show everyone you care!

Delicious Gingerbread Scone Recipe

Servings: 30 small stars

Prep Time: 30

Bake time: 15

Print Recipe

Ingredients Instructions Notes

Ingredients

For the Delicious Gingerbread Scones:

2 cups all-purpose flour OR 2 cups Krusteaz Gluten-free all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
½ cup dark brown sugar firmly packed
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
⅛ tsp. ground cloves
½ cup cold unsalted butter cut into cubes
⅓ cup buttermilk
⅓ cup unsulfured molasses
1 large egg lightly beaten
4 pieces candied ginger cut into 1/8-inch squares

For the Frosting:

2 Tbsp. unsalted butter softened
1 cup powdered sugar
1 Tbsp. heavy cream + more if needed

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal.
In a medium bowl, whisk together the buttermilk and molasses. Add buttermilk mixture to flour mixture and stir until dough is just combined (the dough will be sticky).
Transfer dough to a lightly floured surface and pat to ½-inch thickness. Using a small star cutter, cut out 30 scones, gathering scraps and rerolling as necessary. (See Baking Tip #1 for easy method of cutting sticky dough.)
Place scones on the prepared baking sheet. Brush the tops of scones with beaten egg. Sprinkle the candied ginger pieces onto the tops of the stars.
Bake for 14 – 15 minutes, or until golden brown. Transfer to wire rack to cool.
For the frosting, beat the butter, powdered sugar, and heavy cream together until smooth. Use more heavy cream to make it creamier and easier to pipe. Pipe on completely cooled dessert.