These ginger scones are one of the oldest, most popular recipes on my website! I have updated them ( whew, they were around 7 years old!) with new photos and turned them into Christmas Ginger Scones! They are so perfect for the holiday season!
Now don’t let my new revamp scare you away. These are still the same old ginger scones that have been on my website for 7 or 8 years. You can’t beat these ginger scones for their versatility and their total deliciousness! Remember, you can eat these ginger scones at any time of the year, I just thought they would be great as a Christmas scone as well!
I DO actually have some real Christmas scones, my Christmas Cherry Scones. THOSE are also another favourite! What could be better than Christmas cherries in my favourite scone recipe?
Well, these. In cute little tree and star shapes.
Ugh. So cute. So delicious.
So give the new shape a whirl and let me know what you think!
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- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons . baking powder
- 1/2 teaspoon . baking soda
- 3/4 teaspoon . salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon . ginger
- 1/4 cup cold butter
- 1 egg
- 1/4 cup molasses
- 1/2 cup of soured milk
- Preheat your oven to 375 degrees. Put your flour in the bowl then whisk in all your spices.
- Using a pastry blender, cut in the butter.
- Time for the egg. Crack it into a bowl, whip it up and then add your molasses.
- Add in your sour milk, which can be soured by using a bit of vinegar in it.
- Add your wet ingredients to your dry and combine until the dough forms a ball.
- Turn out the ball onto a lightly floured surface.
- Separate into two ball of dough IF you are making traditional scones.
- Flatten the dough into 6 inch circles, and mark where you want your scones to be, I find they each make 6 perfectly. Cut into triangles.
- To make Christmas shapes, roll out the entire ball of dough until it is around 1 inch thick. Cut out your Christmas shapes just like you would cookies! Re-roll the dough and keep using until you have cut all the shapes that you can. Use Christmas cherries for garnish.
- Place on a well greased baking sheet.
- Bake in a 375 degree oven until browned and baked, around 20 minutes.
- Remove, cool and sprinkle with powdered ( icing) sugar if desired.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Your recipes are amazing! Simple yet so thorough in explaining long forgotten techniques that have been replaced by “instant” food. Your recipe for scalloped potatoes come to mind. Or the fact that you don’t use Campbell’s cream of mushroom soup or Lipton onion soup mix for a quick flavour base in a stew or gravy. Or maybe you do. I haven’t read all of your recipes yet. And there’s nothing really horrible with that method, but I appreciate the honesty in your recipes; the goodness of sharing knowledge that enables your readers to understand how to make it from scratch. Thank you for that!
I do have a big beef with the printable feature though. The large solid colour header wastes a lot of my ink cartridge!!! Can’t you just use an outline around the recipe title? Please?
Thank you for considering my request.
Hahaha I laughed as I re-read the above comment; the fact that I called the plug-in for the printable recipes a Plug-ON is why I am not the one who works on that end of the website.
Yup, Mike’s working on the plug-on that does the printable recipes up and that should be up and running, well, when he gets back I hope! I hate to give out baking times because my oven cooks everything so lightening fast compared to most people that things would be underbaked, but I would say they should be checked at the 15 minute mark. And see that made me cringe cause mine are DONE at 15 minutes, where most ovens I swear its impossible to have them done so quickly.
I need to do a post about Learning Your Oven 101. Mine is lightening fast, dries out anything cooked over 400 degrees and Broil is Satan himself. And the dang thing is only 4 years old!!
Approximately how long do they take to bake? My oven is downstairs (the upstairs one is too ancient and unpredictable) so I need a timer to make sure I check them.
Also, would you consider offering print-friendly versions of your recipes? I end up writing my own summary when I want to print them off to skip all the photos. I can still do that, but it might encourage other users to use the recipes if they have an option that is easy to print and bring into the kitchen, maybe with one photo of the final product.