Gingerbread Scones - Kraft Recipes Top
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Gingerbread Scones

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  • In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With fork, stir until combined (mixture may seem dry).
  • Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired.
  • Bake in a 400°F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired.
  • Nutmeg Whipped Cream: In a chilled small mixer bowl combine whipping cream, sugar, finely shredded orange peel, vanilla, and ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup.

Special Equipment Needed


Make-Ahead Tip: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 1 month. Up to 2 hours ahead, prepare Nutmeg Whipped Cream; cover and chill. To serve, place frozen, foil-wrapped scones in a 300°F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes, if thawed).

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