Public Recipe

Henry's Gingerbread Scones

Name: Henry's Gingerbread Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8
Ingredients: 250 g (2 cups) all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp fine salt; 2½ tsp ground ginger; 1¼ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ¼ tsp ground allspice; 25 g (2 tbsp) dark brown sugar; 12 g (1 tbsp) granulated sugar; 115 g (½ cup) unsalted butter cold and grated; 60 ml (¼ cup) unsulphured molasses; 80 ml (⅓ cup) heavy cream; 15 ml (1 tbsp) whole milk; 1 large egg; 1 tsp vanilla extract; 1 tbsp melted butter for glaze; 1 tbsp pure maple syrup for glaze; Pinch fine salt for glaze

Shared on 9/29/2025

There's something about gingerbread that hits different when the weather turns. Not the hard, architectural kind you build houses with, but the tender, spiced, just-sweet-enough kind that belongs on a plate next to your coffee. These scones landed somewhere between those worlds: crisp on the edges, soft in the center, and loaded with enough molasses and spice to make you slow down and actually taste what you're eating. I've made a lot of scones over the years, and the secret is always the same: cold butter, a light hand, and knowing when to stop. These come together fast, but they don't taste rushed. The maple butter glaze is optional, but it's the kind of optional that makes people ask for the recipe twice.

Prep Time

15 minutes

Bake Time

18 minutes

Yield

Ingredients

250 g (2 cups) all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp fine salt

2½ tsp ground ginger

1¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground allspice

25 g (2 tbsp) dark brown sugar

12 g (1 tbsp) granulated sugar

115 g (½ cup) unsalted butter cold and grated

60 ml (¼ cup) unsulphured molasses

80 ml (⅓ cup) heavy cream

15 ml (1 tbsp) whole milk

1 large egg

1 tsp vanilla extract

1 tbsp melted butter for glaze

1 tbsp pure maple syrup for glaze

Pinch fine salt for glaze

Instructions

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

Whisk together the dry ingredients in a large mixing bowl: flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and both sugars.

3

Grate the cold butter using the large holes of a box grater directly into the flour mixture. Toss gently with your fingers or a fork until each piece of butter is coated with flour. This keeps the butter from clumping and helps create those flaky layers.

4

In a separate bowl, whisk together the molasses, heavy cream, milk, egg, and vanilla until smooth and fully combined.

5

Pour the wet ingredients into the dry and use a fork to mix gently until a shaggy dough forms. Don't overwork it. The dough should look rough and barely held together.

6

Turn the dough out onto a lightly floured surface and bring it together with your hands. Fold it over on itself once, like you're closing a book. This single fold gives the scones a bit of height and structure.

7

Pat the dough into a circle about 1 inch thick. Use a bench scraper or sharp knife to cut it into 8 equal wedges.

8

Transfer the wedges to your prepared baking sheet and place the whole thing in the refrigerator for 15 minutes. Cold dough rises better and holds its shape.

9

Bake at 400°F for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 6 to 8 minutes, until the scones are golden brown and set in the center.

10

While the scones bake, mix together the melted butter, maple syrup, and a pinch of salt for the glaze.

11

Brush the warm scones with the maple butter glaze as soon as they come out of the oven. Let them rest on the pan for about 10 minutes before serving.

Equipment

Box grater
Large mixing bowl
Medium mixing bowl
Whisk and fork
Bench scraper or knife
Parchment-lined baking sheet
Pastry brush

Tips

•Work quickly and keep everything cold. Scones are best when the butter stays solid until it hits the oven.
•The maple butter glaze adds a subtle sweetness that balances the molasses without overpowering the spice.
•These are best eaten the day they're made, but they hold up well for a couple of days in an airtight container. Warm them gently in the oven before serving if you want to bring back that fresh-baked feel.

Troubleshooting

Issue: Dough is too sticky
Solution: Add a bit more flour, a tablespoon at a time, until manageable.
Issue: Scones don’t rise
Solution: Ensure baking powder and baking soda are fresh and avoid overmixing.

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