Whole Wheat Gingerbread Scones
I love mornings–especially during the holidays. And waking up to a sparkling Christmas tree calls for a special breakfast. Cocoa and coffee for warmth. Sizzling bacon or sausage. A tray of sweets for flannel-clad kids (or flannel clad Moms…). Today it holds gingerbread scones.
Gingerbread scones, served
I used to be terribly intimidated by scones. And for no good reason. They have a reputation for being fussy, going tough as leather with over-mixing. But I haven’t had it happen. Even in my very first tries.
In fact it was my daughter-who-doesn’t-cook who first got me started. A fan of all things British and too green to be fearful, she just jumped in and succeeded. They became her go-to treats for any-occasion parties.
It’s easy to make gingerbread scones
I started making her currant scones after this surprising revelation. But holidays call for something special and so these gingerbread scones were born. Clinching the deal was some spiced orange curd I just made, courtesy of a bunch of organic oranges. It seemed like a perfect match!
Of course they are delicious with butter… or honey… or…
Whole Wheat Gingerbread Scones
After three tries, here is the recipe I ended up with based on one from Pinch of Yum (sanding sugar replacing a less healthy glaze). The batch is small (it makes 12), but I figure that just lets me do a tray with more variety. I use 100% whole wheat pastry flour, which is supposed to develop less gluten for a more tender crumb–and the stronger wheat flavor fades in the intensity of the molasses and ginger. But I wouldn’t hesitate to try the recipe with a combo of all purpose wheat and unbleached flours. Not fussy, remember? 
What is your favorite holiday breakfast?
- • 1/2 cup butter, very cold
- • 3 cup whole wheat pastry flour
- • 1 teaspoon cinnamon
- • 1/2 teaspoon ground cloves
- • 1 teaspoon ground ginger
- • 1/2 teaspoon salt
- • 1 Tablespoon baking powder
- • 2 eggs
- • 1/4 cup real maple syrup
- • 1/4 cup molasses
- • 2 Tablespoons finely chopped crystallized ginger (optional)
- • 1/2 cup currants
- • 1 egg for glaze (see note)
- • Sparkling sugar (optional)
- Mix flours, cinnamon, cloves, ginger, salt, and baking powder in food processor or by hand.
- Cut the butter into the flour mixture with a fork or pastry tool or blend with food processor, until butter pieces are tiny and flour-coated. Mixture will resemble crumbs but will still be a fairly floury.
- In a separate bowl, whisk the eggs, maple syrup and molasses.
- Stir the wet ingredients into the flour/butter mixture until just combined.
- Turn the dough out onto a floured board and knead once or twice. Roll out or pat dough into a long rectangle with a thickness of about 3/4 inch. Cut squares from the rectangle, then cut on the diagonal to form triangles.
- Spray a cookie sheet with a non-stick baking spray and place scones on the sheet. Brush with beaten egg and sprinkle with sanding sugar.
- Bake at 400°F for 12-15 minutes or until golden, then cool on a wire rack.
- If you can glaze very lightly, you may try removing a teaspoon or two from the eggs in the mix to use to glaze the scones instead of using an additional egg. (I have done this successfully)
Wonderful recipe, and perfect for the holidays! I love the extra added crunch of the coarse sugar on top!
So many people glaze scones and donuts but I did a calorie comparison and sugar was SO much better than glaze. I like it just as well (though glaze is really pretty) so I just bought myself a large industrial size bottle!
i’ve seen gingerbread in so many different forms, but i think is the first scone! very delicious idea and recipe!
Thanks Grace. I am getting into the spirit this year. BTW, just made your boiled custard and will post about that soon–mmmm!
It is so funny that I too was very uncomfortable just to think in baking scone…after a few tries I can say that I can manage not to over mix the dough…I love the idea of gingerbread scone, with all the spices in it…it sure looks great with a cup of coffee…
Have a great week Inger 🙂
You know I am now wondering if fear of over mixing is causing me to under mix my pie crusts. I just made some cookies with a pie crust like exterior that were actually better–perhaps because I learned to make them before I learned to worry!
Hi Inger!
Hope you and yours had a wonderful Thanksgiving:)
I’ve always been hesitant to make scones for the reasons you mention. I really should give them a try especially since Gingerbread Scones sound like a perfect fit for anything flannel, lol…
Thanks for sharing, Inger and thank you to your adventurous daughter…
So good to “see” you Louise! Missing you online, but hope you are enjoying yourself. Disney sounds like it was fun!
You shouldn’t fear scones. And if you heard of all my OTHER recent baking failures (tarts, cheesecakes…), you’d know it isn’t that I’m a spectacular baker.
Wishing you wonderful holidays!