Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Classic gingerbread is reborn in scone form with this festive mix -- a perfect holiday gift for a friend who loves to bake.

Source: Better Homes and Gardens


Recipe Summary test

15 mins
3 jars (enough for 6 scones each)


Ingredient Checklist


Instructions Checklist
  • In a bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves, and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Divide flour mixture evenly among three pint jars. Fasten lids; attach directions for making scones to jars (below).


To Make Scones:

Preheat oven to 400°F. Empty the contents of the jar into a bowl; make a well in center of our mixture. In another bowl stir together 1 lightly beaten egg, 2 tablespoons milk, and 1 tablespoon molasses. Add egg mixture to our mixture; stir just until moistened. Turn out dough onto a lightly oured surface; quickly knead by folding and gently pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges, dipping knife into our between cuts. Place wedges 1 inch apart on an ungreased baking sheet. Brush with milk and sprinkle with coarse or granulated sugar. Bake for 10 to 12 minutes or until bottoms are brown. Transfer to a wire rack; cool slightly. Serve warm. Makes 6 scones.

Nutrition Facts

592 calories; fat 27g; cholesterol 36mg; saturated fat 7g; carbohydrates 78g; mono fat 12g; poly fat 7g; insoluble fiber 2g; sugars 22g; protein 9g; vitamin a 48.6IU; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 137.1mcg; vitamin b12 0.1mcg; sodium 512mg; potassium 222mg; calcium 131.3mg; iron 4.1mg.