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Gingerbread Scones

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“From Biscuits and Scones by Elizabeth Alston. I haven't tried these yet but I love gingerbread and these sound good.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 425 degrees F.
  2. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
  3. Mix dry ingredients in a large bowl.
  4. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
  5. Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
  6. Turn out dough onto a lightly floured surface and give 10-12 kneads.
  7. Cut dough in half.
  8. Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
  9. Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
  10. Bake about 10 minutes or until medium brown.
  11. Do not overbake.
  12. Cool loosely wrapped in a cloth on a wire rack.
  13. Makes 12 to 16 scones.

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