Gingerbread Scones

Lovers of gingerbread would gravitate towards this recipe. However, a touch of advice, double the spice if you like your gingerbread flavor strong.

Source: Scones by Genevieve Knights

200 g all purpose flour
2 tsp baking soda
1/4 tsp salt
3 tsp ground ginger
1 tsp ground allspice
50 g butter (about 4 tbsp), cut into 1/2-inch pieces
50 g caster sugar (about 1/2 cup)
50 g treacle syrup or golden syrup
100-150 mls buttermilk

1. Preheat the oven to 450F. Sift the flour, baking soda, salt and spices into a medium-sized mixing bowl. Add the butter and use a fork or your fingertips or a pastry cutter to mix the ingredients until they resemble breadcrumbs. Stir in the sugar.

2. In a separate bowl, stir together the buttermilk and treacle. Then add the liquids to the dry ingredients. Stir with a fork to combine.

3. Transfer to a lightly floured surface and knead once or twice to bring the dough together. Roll into a rectangle about 1/2 high and slice into 20 small triangles. Transfer to a parchment-covered baking tray and bake 5-7 minutes until the edges brown.


I was a touch disappointed with this recipe. Part of the reason was because I believe I added too much buttermilk, so my scones turned out thin and watery. However, if I made them again, I would also increase the amount of spices added. As given, the recipe did not taste enough like gingerbread to me, so it warranted a bit more flavor.


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