This Easy Gingerbread Scone Recipe with White Chocolate is the perfect breakfast recipe for the holiday season ahead of it! With a fun ginger spin on the traditional scones, these scones are flavored with warm spicy gingerbread flavors like ginger, cinnamon, nutmeg and cloves! All the perfect warm spices to keep you warm all winter long!
Why You’ll Love…
You’ll love how delicious and easy these Gingerbread scones are to make! This would be a perfect breakfast to prep the night before and baking the scones in the morning! Just imaging starting off Thanksgiving or Christmas morning with a warm gingerbread scone! Not to mention your whole house will be be infused with the best flavors! This is one of my favorite recipes to make around Thanksgiving and Christmas! It’s the perfect scone recipe that works for a cozy breakfast in bed or fancy enough for holiday brunches!
Substitutions and Additions:
These sweet scones are delicious all on their own, but I have a few way to spice them up even more!
Add Some Crunch: From pecans, to walnuts, to hazelnuts, you can really add whatever type of nut you prefer to this recipe to add an extra little crunch to these soft and flakey scones!
Swap Out the Glaze: I like to add a drizzle of white chocolate on top of these scones, but you can add a vanilla glaze or even a maple glaze to the top! Just mix together powdered sugar, heavy cream, and your flavor of choice like vanilla or maple syrup! It’s a delicious way to add extra flavor to any scone recipe!
Add Some Citrus: I love a little bit of orange zest in winter recipes, it pairs perfectly with the warm flavors of the gingerbread spices like ginger and cinnamon! I’ve added orange zest to a gingerbread cookie before and it’s so good!
If you need other cozy recipes to try, I have some delicious pumpkin recipes linked here that you should definitely try!
Equipment Needed:
Parchment Paper – This helps prevent your scones from sticking to the pan while baking! It also makes clean up a breeze because you can just toss the old parchment paper in the trash after baking!
Box Grater – This is one of my favorite tips for incorporating butter into a dry mixture! By using the box grater to grate the butter, you get those perfect little pea sized pieces of butter without overworking the butter!
Baking Sheet – I use a large baking sheet for this recipe to give the scones plenty of space to spread out when baking!
Mixing Bowl – I use a large mixing bowl for mixing together the scone dough because I like to get the dough pretty combined before I start to roll it out!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a large bowl, mix the dry ingredients together.
Step 2. Then add in the grated frozen butter in the dry ingredients.
Step 3: Add the remaining wet ingredients to the butter mixture and mix together until a shaggy dough forms.
Step 4. Cut into eight triangles and place on a prepared baking sheet. Pop in the freezer for thirty minutes before brushing heavy cream on top of the scones and a sprinkle of coarse sugar. Then bake in a preheated oven until golden brown.
Storage Instructions:
I like to store these scones in an airtight container at room temperature for about 2-3 days!
Helpful Tips and Tricks
If you don’t want to use a grater for the butter, you can work the cold cubes of butter into the dry mixture by using a pastry blender, pastry cutter or two forks! Or you could add the flour mixture to a food processor and mix the butter into it that way! I prefer using the box grater, but please try out these methods to see what works best for you! You really just want to make sure the butter stays as cold as possible for extra delicious scones!
I like to add a coarse sugar to the top of the scones to add a little crunch! This can be Turbinado sugar or another kind of crunchy baking sugar! You can also just add a sprinkle of regular sugar as well!
This festive treat is the perfect thing for the holiday season ahead! These Gingerbread Breakfast Scones are the perfect way to start a chilly winter day, especially when paired with a gingerbread latte! There’s never enough gingerbread this time of year!
Cheers!
-Holly Michelle
Easy Gingerbread Scone Recipe with White Chocolate
Equipment
- Box Grater
- Baking Sheet
- Rolling Pin
Ingredients
- 2 1/4 cups Flour
- 1/3 cup Brown Sugar
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1 stick Butter cold
- 1/4 cup Heavy Cream cold
- 1/4 cup Molasses
- 1 Egg cold
- 1 teaspoon Vanilla
- 1 tablespoon Heavy Cream topping
- 1 cup White Chocolate Chips melted
Instructions
- Place butter in the freezer for 10 minutes.
- Whisk flour, baking powder, cinnamon, ground ginger, cloves, nutmeg, and brown sugar together.2 1/4 cups Flour, 1/3 cup Brown Sugar, 2 1/2 teaspoons Baking Powder, 1 teaspoon Ground Ginger, 1/2 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cloves
- Grate the frozen butter using a box grater. Put butter back in the freezer for another 10 minutes.1 stick Butter cold
- Add in butter and use a pastry cutter or your hands to mix the butter into small pea-sized pieces.
- Combine heavy cream, egg, molasses, and vanilla extract.1/4 cup Heavy Cream cold, 1/4 cup Molasses, 1 Egg cold, 1 teaspoon Vanilla
- Pour the wet ingredients over the dry butter mixture.
- Mix everything together, even using your hands to form a rough shaggy dough.
- Pat the dough into a large circle, then cut into 8 even triangle. Almost like cutting a pizza!
- Place the scones in the fridge to chill for 30 minutes.
- Preheat oven to 400 degrees
- Brush the top with heavy cream and add a sprinkle of sugar.1 tablespoon Heavy Cream topping
- Bake for 20-25 minutes!
- When the scones have cooled, drizzle on the melted white chocolate!1 cup White Chocolate Chips melted
- Serve and enjoy!
