Gingerbread Molasses Scones
These gingerbread scones are one of those recipes that disappear quickly every time I bake them. My kids never agree on which flavor they like best, especially with the brown sugar pumpkin version in the mix, so these usually end up being a rotating favorite during the colder months. They are warm and spiced with deep molasses flavor, and baked with a crackly vanilla sugar topping that gives them a light crunch on the outside while staying tender inside. They are completely dairy-free, egg-free, and nut-free, and work well for holiday baking, weekend breakfasts, or any time you want something simple that still feels a little special.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp fine sea salt
- 6 tbsp cold dairy-free butter, cubed
- 1/4 cup molasses
- 1/3 cup cold dairy-free milk (soy or oat works great)
- 1 tsp vanilla extract
- For the vanilla sugar topping: 2 tbsp coarse sugar
- 1/2 tsp vanilla extract (mix with fingers until sugar absorbs vanilla)
- Optional glaze: 1/2 cup powdered sugar
- 1-2 tsp dairy-free milk
- Drop of molasses to tint lightly
Instructions
- 1Mix the dry ingredients
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment. In a large bowl, whisk the flour, brown sugar, baking powder, ginger, cinnamon, allspice, and salt.
- 2Cut in the butter
Add cold butter. Cut in until coarse, pea-sized crumbs form.
- 3Form the dough
Whisk molasses, dairy-free milk, and vanilla together. Pour into dry ingredients and stir until a thick, slightly sticky dough forms. Do not overmix.
- 4Shape and top
Turn onto a lightly floured surface. Shape into a 7-inch disc and cut into 8 wedges. Place on the baking sheet. Brush lightly with a splash of milk and sprinkle the vanilla sugar generously over the tops.
- 5Bake and serve
Bake 15-17 minutes until edges are set and tops crackle. Rest 10 minutes. Drizzle glaze if using.
