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gingerbread scone
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5 from 1 vote

Small Batch Gingerbread Scones

An easy small batch scone recipe for scones that taste like gingerbread.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Scones
Servings: 4
Author: Cookie Madness


  • 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

Icing (optional)

  • 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.


Dough can be made a day ahead and baked the next morning.