A friend gave me this recipe for these wonderful gingerbread scones. I then made them for an English friend of mine, and she gave them a definite thumbs up. I've made them without the dried cherries and currants and cut them with biscuit cutters, and they were great also. Make sure you handle the dough lightly; don't overmix.



Recipe Summary

15 mins
15 mins
30 mins
8 scones


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.

  • Combine egg and cream for glaze in a small bowl and set aside.

  • Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.

  • Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.

  • Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.

  • Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.

Cook's Note:

You can use quick-cooking oats instead of old-fashioned and dried cranberries instead of cherries, if preferred.

Nutrition Facts

282 calories; protein 5.8g; carbohydrates 42.7g; fat 9.9g; cholesterol 46.7mg; sodium 270.8mg. Full Nutrition