Double Gingerbread Scones

Our Double Gingerbread Scones earn their double gingerbread title from the twofold dose of ground and candied ginger in the dough. We also added old-fashioned oats to these Double Gingerbread Scones to make your winter morning breakfast a little heartier. 

Double Gingerbread Scones
Makes 8 scones
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (60 grams) old-fashioned oats
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) ground ginger
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ cup (80 grams) diced candied ginger
  • ¼ cup (60 grams) plus 2 tablespoons
  • (30 grams) heavy whipping cream, divided
  • ¼ cup (85 grams) unsulphured molasses
  • 1 large egg (50 grams)
  • Turbinado sugar, for sprinkling
  • Scone Glaze (recipe follows)
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, and cloves. Using a pastry blender, cut in cold butter until mixture is crumbly. Add candied ginger, tossing to combine.
  3. In a small bowl, combine ¼ cup (60 grams) cream, molasses, and egg. Add cream mixture to flour mixture, stirring until combined.
  4. Turn out dough onto a lightly floured surface, and gently knead up to 10 times. Pat dough into a 7-inch circle, about 1 inch thick. Cut dough into 8 wedges, and place on prepared pan. Brush top of scones with remaining 2 tablespoons (30 grams) cream, and sprinkle with turbinado sugar.
  5. Bake until dough no longer looks wet around the edges, 13 to 14 minutes. Let cool completely. Drizzle with Scone Glaze.

Scone Glaze
Makes ⅓ cup
  • 1 cup (120 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk
  1. In a small bowl, stir together confectioners’ sugar and milk.


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