Total Time
Prep 20 mins
Cook 10 mins

From Biscuits and Scones by Elizabeth Alston. I haven't tried these yet but I love gingerbread and these sound good.

Ingredients Nutrition


  1. Heat the oven to 425 degrees F.
  2. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
  3. Mix dry ingredients in a large bowl.
  4. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
  5. Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
  6. Turn out dough onto a lightly floured surface and give 10-12 kneads.
  7. Cut dough in half.
  8. Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
  9. Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
  10. Bake about 10 minutes or until medium brown.
  11. Do not overbake.
  12. Cool loosely wrapped in a cloth on a wire rack.
  13. Makes 12 to 16 scones.


Most Helpful

As far as spice flavor, molasses flavor, and texture these are wonderful! However they are very much lacking sugar and a pinch of salt. My favorite recipe for basic scones uses 5 tablespoons of sugar, so since there is molasses in this recipe I will try 3 tablespoons of sugar next time. Thanks for a great recipe!

Dans La Lune December 18, 2012

This is by far the best scone recipe that I have ever made! (as per my 5 family members!!). Light and fluffy, easy to make WOW! I served it with lemon curd (which I had made earlier and froze--did you know you can do that and just take out a couple of tablespoons when you need them? It unfreezes in just a few minutes). Excellent!!

Kim S. December 24, 2008

Easy to make, good flavor. Quite strong ginger scent in raw dough, but just right once cooked. My children loved them....I'm going to make a batch to freeze, for lunchboxes and recess snacks.

Terri Newell November 01, 2008

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