Gingerbread Scones with Lemon Drizzle

Gingerbread Scones with Lemon Drizzle ingredients

• 2.5 cups all-purpose flour
• 0.5 cup packed light brown sugar
• 1 tbsp baking powder
• 1.5 tsp ground ginger
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp salt
• 8 tbsp cold unsalted butter, cubed
• 0.5 cup heavy cream, cold
• 0.25 cup molasses
• 1 egg, beaten
• 0.75 cup powdered sugar
• 2 tbsp fresh lemon juice

Watch how to make Gingerbread Scones with Lemon Drizzle

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Gingerbread Scones with Lemon Drizzle

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/2 cup of packed light brown sugar, 1 tablespoon of baking powder, 1.5 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of salt until evenly distributed.
3. Add 8 tablespoons of cold, cubed unsalted butter to the dry ingredients. Cut the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some small, pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together 1/2 cup of cold heavy cream, 1/4 cup of molasses, and 1 beaten egg until well combined.
5. Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until the dough just comes together, being careful not to overmix.
6. Turn the shaggy dough out onto a lightly floured surface. Gently knead it 2-3 times just to form a cohesive mass. Pat the dough into an 8-inch round, about 1-inch thick.
7. Using a sharp knife, cut the dough into 8 equal wedges. Carefully transfer the scones to the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes, or until the scones are puffed, golden brown, and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).
9. While the scones cool on a wire rack, prepare the lemon drizzle: In a small bowl, whisk together 3/4 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth and pourable. Add more lemon juice or powdered sugar as needed to reach desired consistency.
10. Drizzle the cooled gingerbread scones generously with the lemon drizzle. Allow the glaze to set slightly before serving.
11. Serve the Gingerbread Scones warm or at room temperature, perhaps with a dollop of whipped cream or a dusting of powdered sugar.

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