Go Back
+ servings
gingerbread scones with cream cheese frosting on a platter

Gingerbread Scones with Cream Cheese Icing

Tender yet crumbly, these gingerbread scones are the perfect cold-weather twist on the classic recipe.  Layered with cinnamon and ginger spices, a touch of molasses, cloaked under sweet vanilla cream cheese icing these scones are perfect for as a breakfast pastry or afternoon snack.
Course Breakfast
Cuisine American
Keyword breakfast pastries, gingerbread pastries, gingerbread scones, scones
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 scones
Calories 440kcal
Author Lauren


gingerbread scones

  • ½ cup unsalted butter frozen
  • 2 ¼ cups all-purpose flour plus more for work surface
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons molasses
  • ½ cup heavy cream or buttermilk plus extra for brushing
  • 1 large egg
  • 1 ½ teaspoons vanilla extract

vanilla cream cheese icing

  • 2 ounces cream cheese very soft
  • ¼ teaspoon vanilla
  • 1 cup confectioners sugar


  • Grate the butter. Grate the frozen butter by hand into a separate bowl or on a plate, set aside.
  • Mix the dry ingredients. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, nutmeg, and clove.  Using a pastry cutter, two forks, or your hands, mix the grated butter into the dry ingredients until pea-sized clumps form.
  • Mix the wet ingredients. In a small bowl, whisk together the molasses, heavy cream, egg, and vanilla. Pour over the dry ingredients and mix until it forms a dough.
  • Form the dough. Transfer the dough to a floured surface. Roll the dough into an 8-inch sized disk, about 1-inch to 1 ½-inches thick. Cut the dough into 8 equal triangle pieces.
  • Chill. Transfer the dough to a parchment paper-lined baking sheet or storage container depending on how much space you have in your fridge. Chill for 1 hour up to overnight. Well-chilled scones will prevent spreading during baking.
  • Bake. Preheat the oven to 400°F. Place the scones 2 inches apart on a parchment or Silpat lined baking sheet. Brush the scones with heavy cream and bake on the middle rack of the oven for 20 to 25 minutes. Let the scones rest on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Cool completely before frosting to prevent the frosting from running.
  • Frost. While the scones are cooling, make the frosting. Using a handheld mixer, beat the cream cheese until fluffy. Mix in the vanilla and confectioners sugar starting at low speed and increasing speed until combined and smooth. Spread over the scones and enjoy!


  • If you need time to get your ingredients ready after grating the butter, just pop the grated butter into the freezer.
  • Don't overwork the dough!  Mix just until it comes together and holds.
  • If you would rather skip the frosting, try sprinkling the scones with coarse sugar just before baking.


Calories: 440kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 319mg | Potassium: 150mg | Fiber: 1g | Sugar: 31g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg