Easy gingerbread scones recipe

Scones are perfect for high tea, weekend breakfasts and of course the holiday season. You can serve them for breakfast, brunch or even lunch. This gingerbread scones recipe is perfect for Christmas breakfast. Serve with clotted cream and – perfect for this time of year – homemade cranberry compote.

Not a fan of cranberry compote? You can use any jam you like. The scones are quick to make, so you can bake them in the morning or make them in advance and heat them up just before you need them. The choice is yours! Looking for a classic scones recipes, I have that one too!

Gingerbread scones

Making these gingerbread scones is super easy to do and with the delicious gingerbread flavors it is one of my favorite things to serve on Christmas morning.

It took me a while before I learned to love baking my own scones. It also meant several failed attempts but there is nothing better than homemade scones and once I got the hang of it, it turned out they are really not that complicated to make.

What you need:

For making these easy gingerbread scones you will need the following (make sure to check the recipe card for full details)

• Unsalted butter – the butter needs to be in small cubes. I generally use butter at room temperature but you can also use butter straight from the fridge
• self rising flour – if you don’t have self rising flour you can use all purpose flour combined with baking powder
• granulated sugar – you can use brown sugar as well
• gingerbread spices
• milk

The process

For making the scones you don’t even need a food processor. Just a large bowl and your hands. How’s that for convenience?

You place the butter and the self rising flour in a bowl and you use your fingers to rub them into coarse crumbs. Now add the other dry ingredients (sugar, salt and gingerbread spices) and mix it through.

Add the milk in and work it into a firm dough. You can use a wooden spoon or rubber spatula or your hands to do this. Your hands will be the best tool. Don’t overwork the dough!

Now roll the dough into a ball and shape it into a flat disc of around 3 centimers thick (a little more than one inch). This is best done on a lightly floured surface. Use a pastry cutter or cookie cutter and cut the dough into 8 equal sized circles or equal wedges like I did here. Place them on a prepared baking sheet with parchment paper and brush the tops of the scones with a little bit of milk. You can use egg wash (one egg yolk) instead of the milk if you prefer.

Bake them in the preheated oven for around 12-15 minutes or until golden brown. Usually you want a good scone to not be very brown, but due to the gingerbread spices the looks of this scone is slightly different than your normal scone.

You can serve them hot or let them cool on a wire rack to room temperature. Serve with clotted cream and cranberry compote. The flavor of these scones is just absolutely fantastic and goes so well with a nice cup of coffee.