Gingerbread Scones

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Preheat the oven to 400 °F. Line a half baking sheet pan with a Silpat silicone mat or parchment paper. Set aside.
Note: The instructions below are for making the dough by hand. If you want to use the food processor to make the dough, see the instructions in the post above.
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Make the scones: In a large bowl, whisk together the 2 cups all-purpose flour, 3 tablespoons light brown sugar, 2 teaspoons baking powder, 1 teaspoon ground ginger, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
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Toss 6 tablespoons unsalted butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
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In a separate small bowl, whisk together the ⅓ cup molasses, 1 large egg yolk, and ¼ cup heavy cream until smooth.
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Slowly add the molasses mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.
The amount of liquid to add to the flour mixture depends on the humidity of the day. Squeeze a small amount of dough between your fingers, and add more heavy cream or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet.
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Transfer the dough to the prepared baking pan and shape it into a 6-inch disk, about ¾-inches high.
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Brush the top of the dough with the 1 large egg white, then sprinkle on the coarse sugar, if using. Using a knife or bench scraper, slice the disk into 8 wedges. Pull the pieces away from the center of the disk so that they're about 1-inch apart at their outer edges.
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Place the uncovered scone-filled baking pan in the freezer for 30 minutes. This will allow the butter to firm up before baking.
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Bake the scones for 15 to 18 minutes, or until they're light brown. The edges of the scones should look baked, not wet or doughy. Transfer the scones to a cooling rack while you make the icing.
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Make the icing: Sift the ½ cup powdered sugar into a small bowl, then add the ½ teaspoon pure vanilla extract and 1 to 2 tablespoons milk (starting with the lesser amount - you might need to add an additional tablespoon of milk to get the right consistency). Stir until the icing is smooth and leaves a trail when drizzled into the bowl.
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Drizzle the icing onto the cooled scones and let it set before serving.
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Storage instructions: Baked scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator, stored in an airtight container, for about 3 to 5 days. They also freeze well, in an airtight bag, for up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.
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Make ahead instructions: For freshly baked scones anytime, freeze unbaked shaped scones on a wax paper-lined baking pan until solid, then place in an airtight bag for up to 6 months. Take out as many as you want to bake (there's no need to defrost them first), and bake at 375 °F for 17 to 20 minutes. Drizzle with icing if desired.

Special Equipment

Ingredients

For the scones

For the icing

Instructions

Recipe Notes

Nutrition