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Gingerbread Scones


Pumpkin pie spice and molasses give these scones their gingerbread taste. Try these lovely scones next time you serve tea around Thanksgiving or Christmas.


  • 1/4 cup sugar
  • 1 3/4 cups flour
  • 3/4 cup uncooked oats
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/3 cup margarine
  • 1/3 cup milk
  • 1/3 cup raisins
  • 1 egg, lightly beaten
  • 2 tbs molasses


Preheat oven to 425F. Save out 1 tsp sugar for later. Mix the rest with the flour, oats, baking powder and pumpkin pie spice. Cut in margarine until mixture is coarse crumbs. In a small bowl, mix milk, raisins, egg and molasses. Add to the flour mixture. Mix until just moist. Knead dough on a floured surface for 5-10 minutes. Roll dough to 3/4-inch thickness, and cut out scones with a cookie cutter. Sprinkle with saved sugar. Bake scones on an ungreased baking sheet for 10 minutes. Serve warm.
Makes 10 scones

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