Gingerbread Scones with Honey Cinnamon Butter 

Finally, a day that felt a little like Autumn. It’s been so hot here in southern California. We are in dire need of a break and some rain. It was supposed to rain today as well, but I didn’t happen to see any of it. I’ve been itching to make some Autumn items whether it’s baking or making some sort of stew or soup.

My bestie has gotten me hooked on this scone phenomenon. I have to admit in the past I’ve found them to be dry and lifeless. Now, I’ve found them to be delicious and flavorful, if made correctly. They are particularly their best right out of the oven.  Today is all about gingerbread. I am slightly obsessed with gingerbread. Forget pumpkin spice lattes, give me the gingerbread latte and I’m happy as a clam. Today, I made gingerbread scones and a honey cinnamon butter to put on the scones right out of the oven.  I put the butter together while the scones were baking.

I’ve always found that most recipes especially where gingerbread items are concerned lack the gingery zing that gingerbread should have. It should be warm spiced and gingery-zingy. Yes, I’m making up words now. I always double the spices just to insure that the flavor profile is actually present and you are aware you’re eating gingerbread from the start. It’s also important that your spices are fresh to get the best flavor out of your baking. These scones definitely pack the ginger zing you’re looking for and the honey cinnamon butter gives them an additional sweet buttery warmth.

Gingerbread Scones

8 servings

  • 2 cups flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/3 cup molasses
  • 1/4 cup heavy cream
  • 1 egg, separated
  • Sugar for sprinkling over the tops of the scones

Directions
Whisk together flour, brown sugar, baking powder, ginger, allspice, nutmeg, cloves, baking soda, salt, and cinnamon.

Dry Ingredients for Gingerbread Scones
Dry Ingredients for Gingerbread Scones
Cut in butter until mixture resembles coarse crumbs; set aside. Whisk together the molasses, heavy cream, and egg yolk until smooth; with a wooden spoon stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times (dough will seem rather dry, but the molasses will pull it all together). Pat into an 8 inch circle; cut into 8 wedges and place 1 inch apart on a greased baking sheet. I used a silpat (no greasing necessary).

The molasses has been properly incorporated pulling the dough together
The molasses has been properly incorporated pulling the dough together

Cut into 8 wedges
Cut into 8 wedges
Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Remove from pan to wire rack. Serve warm with Honey Cinnamon Butter.
Baked Scones

Gingerbread Scone with honey cinnamon butter
Gingerbread Scone with honey cinnamon butter
While the scones are baking is the perfect time to mix together your butter.

Honey Cinnamon Butter

  • 1/2 cup softened butter
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

In a small bowl using a fork or using a stand mixer, put butter, honey, and ground cinnamon together and mix until well incorporated. Put into a small airtight container (I used a weck jar) and set aside.  If there is any left over, store it in the refrigerator.

Honey Cinnamon Butter
Honey Cinnamon Butter
I really enjoyed these scones and I hope you will, too! If you have any questions, please feel free to ask in the comment section! And if you make them, I’d love to hear your feedback. Don’t forget to use the #aroundtheworldineightygreys on social media.  Have a wonderful day and an incredible week.

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