Go Back Email Link
–+ servings
three white plates, each containing gingerbread men shaped scones, with three more scones around on marble surface, with mug of coffee, gold bowl of chocolate chips with star anise pod, and green garland beside.

Gingerbread Spiced Chocolate Chip Scones

The perfect breakfast bake to enjoy during the holiday's...Gingerbread Spiced Chocolate Chip Scones! Every bite is soft, tender, full of warming spices, and loaded with chocolate chips. It simply does not get any better! SO. GOOD.
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Refrigeration Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8 scones
Calories: 448kcal

Ingredients

  • ¾ cup heavy cream
  • ¼ cup molasses
  • 1 large egg room temperature
  • 2½ cups all purpose flour
  • 6 Tablespoons granulated sugar
  • 2½ teaspoons gingerbread spice
  • 1½ teaspoons baking powder
  • ⅓ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter cold
  • ⅔ cup mini chocolate chips

Instructions

  • Heat oven to 350℉/177℃.
  • Line a sheet pan with parchment paper. Set aside.
  • In a small bowl, whisk together cream, molasses, and egg. Set aside.
  • In a medium bowl, whisk together flour, sugar, gingerbread spice, baking powder, baking soda, and salt.
  • Grate in butter.
  • Toss gently to mix.
  • Add chocolate chips.
  • Toss lightly to mix.
  • Add wet ingredients.
  • Mix only until moistened.
  • Turn out onto a lightly floured surface.
  • Roll out dough to ½ inch thickness.
  • Cut out gingerbread shapes.
  • Gather scraps, brushing off excess flour, and re-roll.
  • Place scones on prepared pan.
  • Refrigerate for 20 minutes.
  • Bake for 20-25 minutes, until golden brown and cooked through.

Notes

Substitutions:
  • Traditional sized chocolate chips can be used in this recipe.
  • Homemade or store-bought gingerbread spice may be used.
  • The chocolate chips can be omitted, if desired!
Expert Tips:
  • Remember to preheat the oven!
  • Make sure the butter is cold before grating.
  • Don’t overwork the dough. Just lightly fold/toss everything together to ensure the flakiest and most tender scones.
  • Depending on the size of your cookie cutter, you may have more or less scones so baking times may need to be adjusted.
  • To speed things up, you can freeze these scones for about 10 minutes instead of refrigerating.

Nutrition

Serving: 1scone | Calories: 448kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 292mg | Potassium: 281mg | Fiber: 1g | Sugar: 26g | Vitamin A: 628IU | Vitamin C: 0.5mg | Calcium: 114mg | Iron: 3mg