Small Batch Gingerbread Scones are pretty much what they sound like — a combination of scones and gingerbread. This is a small batch version that makes 4 large scones. You can bake all the scones at once or bake one or two and freeze the remaining triangles.
I’ve included an icing recipe, but the Small Batch Gingerbread Scones are just as good without it. Here’s the latest batch, which is topped with sparkling sugar. I also threw in some cranberries and white chips.
Small Batch Gingerbread Scones
- 1 cup all-purpose flour (135 grams) plus more for pastry mat
- 1 teaspoon baking powder double acting
- 1/4 teaspoon baking soda
- 1/4 scant teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons cold unsalted butter cut up
- 2 tablespoons very tightly packed light brown sugar
- 3 tablespoons mild molasses
- 2 tablespoons sour cream
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 whole egg lightly beaten in a separate bowl
- 2 teaspoons butter
- 2/3 cup powdered sugar
- 1-3 tablespoons milk or as needed to make drizzling consistency
- 1/8 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Have ready an ungreased baking sheet.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger. Mix very well, then cut in butter until mixture resembles coarse crumbs. You can do this with a pastry cutter or your fingers. Add the sugar and stir well.
- In a small bowl, combine the molasses, sour cream, milk, vanilla and 2 tablespoons of the egg. Whisk until smooth, then add to the flour mixture and stir just until mixed and you have a soft dough – don’t over work it. Turn out onto a lightly floured surface and shape into a rectangle about 6x3 inches. Cut that rectangle into two squares, and then cut squares diagonally to make 4 rectangles. Arrange a few inches apart on an ungreased baking sheet. Brush tops with remaining egg.
- Bake at 400F for 12-15 minutes.
- Meanwhile, prepare icing. Mix the butter and powdered sugar together until well blended, then add milk ½ tablespoons at a time, stirring well, until icing is thick enough to drizzle. Add the vanilla. Spoon the icing over the scones.