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Gingerbread Scones with Lemon Butter

Busy morning? Fill your kitchen with the warm aroma of these tender gingerbread scones. Then slather on some lip-smacking lemon butter and relax with a steaming cup of coffee. Yum! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 scones

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 3/4 cup heavy whipping cream
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • LEMON BUTTER:
  • 1/4 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest

Directions

  • In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants.
  • Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
  • Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
  • Meanwhile, in a small bowl, beat the butter, confectioners' sugar, lemon juice and zest until combined. Serve with warm scones.
Nutrition Facts
1 each: 218 calories, 13g fat (8g saturated fat), 38mg cholesterol, 150mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 2g protein.
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