Gingerbread Scones

Gingerbread Scones

(vegetarian, nut free)

These gingerbread scones are simple to make, will make your house smell like a bakery, and are the perfect ginger-y addition to your holiday baking. They’re filled with ginger and cinnamon, and topped with a simple royal icing drizzle. If you’ve made the pumpkin scones here on the blog, you will love these!

Gingerbread Scones
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Gingerbread Scones

Gingerbread Scones

  • Author: Megan Lange
  • Prep Time: 15 mins
  • Chill Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 60 mins
  • Yield: 8 scones 1x
  • Category: Scones
  • Method: Bake
  • Diet: Vegetarian


Gingerbread scones, filled with ginger and cinnamon and topped with a simple royal icing drizzle.



For the scones:

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 cup unsalted butter, chilled (ideally, place in freezer for ~1 hr prior to use) 
  • 1 egg
  • 1/3 cup molasses
  • 45 tbsp milk
  • 1 tsp vanilla

For the royal icing drizzle:

  • 1 cup powdered sugar
  • 1 tbsp + 1 tsp water


  1. In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and spices).
  2. In a small bowel, mix together the wet ingredients (egg, molasses, milk, vanilla). Keep in the fridge while you grate the butter.
  3. Use a large cheese grater to grate the chilled butter into the dry ingredients, pausing periodically to mix the grated butter and dry ingredients together. If you don’t have a grater, simply cut the cold butter into the dry (slice the butter into small cubes and incorporate into dry ingredients, either with your fingertips or a pastry cutter.) 
  4. Remove the pre-mixed-together wet ingredients from the fridge and add the wet to the dry ingredients/butter mixture. Mix just until just incorporated, then place on a floured surface. Knead the dough 3-4 times into a ball shape (try not to over knead it), adding a bit more flour if it is too sticky to knead. Use a rolling pin to roll into a 1-inch thick rectangle or oval, and cut into 8 triangles. 
  5. Place the scones on a parchment-lined baking sheet, spacing them around 1-2 inches apart. Chill for 30 minutes in the fridge. Meanwhile, preheat oven to 400F.
  6. Once the scones are chilled, remove them from the fridge and place them directly in the oven (to prevent the butter from melting!). Bake for 18 minutes.
  7. Let the scones cool while you make the icing. In a small bowl, mixtogether the powdered sugar and water with a small whisk or fork until a smooth icing forms. Once the scones are cool, drizzle the icing on top, and let set for a few minutes before serving!
  8. Store in an airtight container for up to 5 days.


For Vegan: Use vegan butter (stick form), plant milk, and instead of 1 egg use 3 tbsp aquafaba (I have not tried this so cannot vouch for the results).

For Gluten Free: Use gluten free all-purpose flour. Using a gluten free flour with xanthan gum will help with structure.

Keywords: gingerbread scones