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Why You’ll Love My Recipe
Warm, spicy, and ready in just 30 minutes, these ginger scones are a perfect holiday treat! Make them into festive shapes or just cut them into triangles, eat them immediately or freeze a batch for later.
If you want another festive type of scone for your afternoon tea, try these Christmas Cherry Scones or some Pumpkin Spice Scones. If scones are new to you, check out How To Make Perfect Scones in Four Easy Steps. Why not mix up a Ginger Martini to sip while you munch?
Karlynn’s Recipe Notes
- Skill Level: These scones are very easy to make.
- Total Time: You can have these warm and ready in approximately 30 minutes!
- Variations: Serve these delicious scones with some homemade Clotted Cream or Whipped Cream Cheese. Add some butterscotch or white chocolate chips for pops of sweetness. Mix in some dried or candied fruit, or even some chopped pecans or walnuts.
- Tools Needed: For this recipe, you’ll need a large mixing bowl, a whisk, a pastry cutter or fork, a small bowl, a large baking sheet, a rolling pin, and a knife.
What You’ll Need For Ingredients
Sour Milk: Since you don’t likely keep sour milk in your fridge, you can add a few drops to the milk you’ve measured out for this recipe, give it a stir, and let it sit for a few minutes. It will curdle fairly quickly. Another option would be to use some buttermilk if you happen to have some around.
Butter: While butter is always going to taste best, this is the type of recipe where you can absolutely use margarine, a non-dairy alternative. If you choose to use salted butter, eliminate the salt in the recipe.
Molasses: Like I’ve talked about in other recipes, you’ve got a couple of options for this ingredient. Fancy molasses generally give a sweeter and lighter flavour, while cooking molasses will give you a strong and rich flavour.
How To Make Christmas Ginger Scones
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 375°F. Grease a baking sheet and set it aside.
- Whisk dry ingredients together in a large bowl. Cut in butter until mixture is crumbly.
- Beat egg in a small bowl. Add molasses and sour milk. Mix well.
- Combine wet and dry ingredients in the larger bowl until a dough ball forms.
- Turn dough onto lightly floured surface.
- For traditional scones: Separate dough into two balls, roll out into 6-inch circles and cut each circle into six triangles.
- For Christmas shapes: Roll out the entire ball of dough, 1-inch thick. Cut out your shapes, rerolling the dough scraps until you’ve used it all up.
- Add cherries or any other garnishes at this point.
- Arrange scones on the baking sheet. Bake for 20 minutes.
- Remove and cool. Dust with icing sugar if you’d like.
Karlynn’s Tips and Tricks for Making Ginger Scones
Decorations: These scones will be utterly scrumptious on their own, but they’re also easy to level up. Add some candied or dried fruit, some nuts, or some chocolate chips. Drizzle on some melted chocolate or Caramel Syrup once the scones cool, or add a dusting of icing sugar. You could even add some festive sprinkles or finishing sugar.
Companions: Serve these yummy scones on a snack tray with Spice Cookies, some classic shortbreads, sugar cookies, or a few more types of scones. Make some Cream Cheese Fruit Dip and chop up some fruit to add to the snack assortment. Or for a more savoury experience, serve these with some tiny sandwiches.
Storage Instructions
Store these at room temperature in a sealed container for several days, or freeze them for a few months. Layer them with parchment or wax paper so they won’t stick together when frozen, and you can take out a few at a time.
More Delicious Scone Recipes
Still looking for more tasty scones to try out this holiday season?
Try these Lemon Scones or Glazed Meyer Lemon Scones for something with a bit of zest.
For extra pops of fruity acidity, check out these Lemon Cranberry Scones.
Make a batch of Chocolate Cherry Scones or White Chocolate Saskatoon Berry Scones for extra decadence.
There you go, folks. Gingery holiday goodness in just half an hour. Try these and let me know how you like them.
Happy Baking!
Karlynn
Ginger Scones
Ingredients
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons . baking powder
- ½ teaspoon . baking soda
- ¾ teaspoon . salt
- ½ teaspoon cinnamon
- ½ teaspoon . ginger
- ¼ cup cold butter
- 1 egg
- ¼ cup molasses
- ½ cup of soured milk
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tammy says
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.
Sincerely,
Tammy
Karlynn says
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.
Snort.
Karlynn says
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!!
arachne says
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.