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gingerbread scones with cranberry maple butter
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4.38 from 8 reviews

Gingerbread Scones

Traditional buttermilk scones flavored with ginger and molasses for a special seasonal treat. These scones are great for breakfast, brunch or tea-time.
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
18 scones

Ingredients 

Ginger Sugar

  • 2 oz demerara sugar (¼ cup)
  • 2 teaspoons ground ginger

Scones

  • 2 large eggs
  • 14 oz buttermilk (1 ¾ cup)
  • 2 ½ oz molasses (¼ cup)
  • 25 oz all purpose flour (5 cups, see note)
  • 2 tablespoons baking powder
  • 1 tablespoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 ½ oz granulated sugar (¼ cup plus 1 tablespoon)
  • 6 oz unsalted butter (cold, cut into 1" chunks)

Cranberry-Maple Butter

  • 4 oz unsalted butter (room temperature)
  • ¼ cup dried cranberries
  • 1 teaspoon orange zest (finely grated)
  • 1 tablespoon real maple syrup

Instructions

  • Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or a silicone baking mat.

Make the Ginger Sugar:

  • Combine 2 oz demerara sugar and 2 teaspoons ground ginger in a small bowl, whisk to combine

Make the Scones

  • Whisk together 2 large eggs, 14 oz buttermilk and 2 ½ oz molasses, set aside.
  • In a large mixing bowl whisk together 25 oz all purpose flour, 2 tablespoons baking powder, 1 tablespoons ground ginger, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt and 2 ½ oz granulated sugar.
  • Toss in 6 oz unsalted butter chunks and work them in until they are no larger than a pea.
  • Add buttermilk mixture all at once and mix until mostly combined. Some loose flour will remain at the bottom of the bowl. DON'T OVER MIX.
  • Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed-about 10-12 kneads
  • Use your hands to pat the dough until it is a ¾" thick disc. Use a 2½"-3" biscuit cutter to cut scones. Cut straight down, don't twist or turn the cutter.
  • Re-roll the scraps and continue cutting until all the dough is used.
  • Arrange the scones on a parchment lined baking sheet, leaving at least 1/2" space between. Brush the tops of the scones with buttermilk and sprinkle with ginger sugar.
  • Bake on the middle rack of the oven, flipping the tray after 10 minutes (see note). The scones are ready when they are golden brown, feel light and sound hollow when the bottom is tapped, about 15 minutes.

Cranberry-Maple butter

  • Combine 4 oz unsalted butter, ¼ cup dried cranberries, 1 teaspoon orange zest and 1 tablespoon real maple syrup in the bowl of a small food processor
  • Process in 30 second increments, scraping the bowl between. Process util the cranberries are chopped into small bits.

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
When you flip the tray around after 10 minutes take a look at the bottom of a scone. If they look like they're browning too fast slide another tray under the scones until they are fully baked.
If you don't have a small food processor to make the cranberry maple butter mince the dried cranberries by hand and stir together the ingredients.

Nutrition

Serving: 1scone | Calories: 327kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 241mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 458IU | Vitamin C: 0.2mg | Calcium: 129mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!