Gingerbread Sourdough Scones are the perfect blend of sourdough magic and festive flavors. Crafted from sourdough discard, rich molasses, and a hint of ground ginger, these delightful treats are topped with a luscious vanilla glaze – a heavenly twist on a classic holiday favorite.
As the chilly winds of winter begin to embrace us, there’s something truly magical about the aroma of warm spices and the comforting sweetness of gingerbread.
Whether it’sSourdough Gingerbread Cookies,Sourdough Gingerbread Cake, or these Gingerbread Sourdough Scones, each is sure to highlight the spirit of the season!
The cozy charm of gingerbread meets the tangy allure ofsourdough discardwith this Sourdough Gingerbread Scones recipe. Say hello to a delectable fusion of flavors from the ground ginger and molasses and buttery, flaky textures.
These mouthwatering treats are bound to become a cherished part of your holiday traditions. So, grab your apron, and let’s infuse your kitchen with the heartwarming scents of the season!
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Why You’ll Love This Recipe:
Flavor
The holidays just aren’t the same without gingerbread recipes! Tender scones filled with ginger, cinnamon, cloves, and molasses, make these sourdough scones the perfect addition to your holiday festivities!
Buttery, Flaky
Traditional scones are buttery, light, and flaky. These Gingerbread Sourdough Scones are tender and full of warm spices and sweetness.
Easy Recipe
Sourdough scones have to be one of my favorite sourdough discard recipes because they are quick to put together and made with basic ingredients, yet they are a stunning treat to serve. Gingerbread Sourdough Scones are no different. This recipe can be prepared in a flash and baked fresh for all of your holiday guests to enjoy.
Ingredients
Gingerbread Sourdough Scones
Flour –I use All-purpose flour, but pastry flour would be an excellent substitute for an extra flaky scone.
Brown Sugar –For a touch of sweetness to this holiday-flavored scone.
Baking Powder – Since we are using sourdough discard, we need a leavening agentto help lift our scones! Be sure that it isn’t expired.
Salt –Any salt will do, but my favorite isRedmond’s Unrefined Fine Sea Saltfor extra natural minerals.
Spices– A combination of ground ginger, cinnamon, and cloves brings the perfectly warm & spiced gingerbread flavor.
Butter –To get light and flaky scones, it is best to use cold or frozen unsalted butter.
Sourdough Starter Discard –I prefer using sourdough discard no older than a week for sweet recipes like these gingerbread scones.
Molasses (not blackstrap) –Molasses brings the classic gingerbread sweetness and color to these sourdough scones.
Egg –Adds moisture and brings structure to the scones.
Vanilla Extract – To compliment the gingerbread flavors!
Heavy Whipping Cream –It’s important to use cold heavy whipping cream over regular milk because the thick liquid brings just the right amount of liquid to these scones. Too much liquid and your scones will be flat and dry.
Vanilla Glaze
Heavy Whipping Cream –Add a touch more heavy cream to get the perfect glaze consistency. This can be substituted for whole milk.
Powdered Sugar –Melts perfectly to create a luscious and smooth glaze.
Vanilla Extract –Remember to use vanilla extract instead of imitation for the best flavor.
Supplies
Cheese Grater
Rolling Pin
Pastry Cutter or Sharp Knife
How to Make Gingerbread Sourdough Scones
In a large mixing bowl, combine flour, sugar, baking powder, salt, ground ginger, ground cinnamon, and ground cloves. Whisk together and set the dry mixture to the side.
Grate the cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until smaller pieces of butter are coated with flour and create pea-sized coarse crumbs.
In a medium bowl, whisk together the sourdough discard, egg, molasses, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to overmix the dough.
Place dough onto a clean surface, and knead the dough for about 30 seconds, just until the dough forms, then pat dough into an 8-inch circle. Cut it into 8 equal wedges with a bench scraper or a large knife.
Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them. Place the scones in the fridge to chill while the oven preheats.
Preheat the oven to 400 degrees f. With a pastry brush, brush the top of the scones with extra cold cream and sprinkle coarse sugar on top, if desired. Bake the scones for 18-22 minutes, or until the top is golden brown. Remove and serve warm!
Vanilla Glaze
In a small bowl, add the heavy cream and about 3/4 cup – 1 cup of powdered sugar, until you reach your desired consistency. Finally, stir in the vanilla extract.
Use a spoon to drizzle glaze on the tops of the scones with the sweet vanilla glaze.
How to Serve
These Gingerbread Sourdough Scones would be the perfect breakfast treat on Christmas morning, an afternoon snack, or as a festive treat with afternoon tea, a cup of coffee, or hot chocolate!
How to Store
Store leftover scones in an airtight container in the fridge for 2-3 days.
BAKER’S TIPS:
Use cold/frozen butter: You need very cold butter to get the most light and flakey crust! When the butter starts to melt while it is baking, it releases moisture. This creates those flakey layers. If you use room temperature or the butter melts before baking, the scones will be flat and dry.
Use cold ingredients:Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
Work quickly:As stated above, you don’t want your butter to melt into the dough, so you must work quickly.
Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
FAQs:
WHAT CAN I USE IF I DON’T HAVE HEAVY CREAM?
If you find yourself in a pinch without heavy cream, buttermilk or sour cream are excellent substitutes.
CAN I FREEZE THE SCONES?
Yes! Once you’ve cut the scone dough into 8 triangles flash freeze them on a baking sheet in the freezer for at least 1 hour before storing them in a ziplock bag. That way they won’t stick together. Bake from frozen, adding a few extra minutes to the bake time.
Can I Make this Sourdough Scone Recipe ahead of time?
Absolutely. Prepare the dough and divide. Place scones on a baking sheet with parchment paper, cover with plastic wrap, and place in the fridge overnight. Pop the scones into the oven and back the following morning.
Happy baking!
More Recipes Like This:
Sourdough Snowball Cookie Recipe
Maple Pecan Sourdough Scones
Sourdough Gingerbread Cookies
White Chocolate Peppermint Sourdough Scones
Easy Gingerbread Sourdough Scones (Discard Recipe)
Yield: 8 sourdough scones
Prep Time: 20 minutes
Cook Time: 18 minutes
Chill Time: 30 minutes
Total Time: 1 hour 8 minutes
Indulge in the perfect blend of sourdough magic and festive flavors with our Gingerbread Sourdough Scones. Crafted from sourdough discard, rich molasses, and a hint of ground ginger, these delightful treats are topped with a luscious vanilla glaze – a heavenly twist on a classic holiday favorite.
Ingredients
Gingerbread Sourdough Scone
- 2 1/4 cup all-purpose flour (315g)
- 1/4 cup brown sugar (60g)
- 1 1/2 Tablespoon baking powder (15g)
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup cold/frozen unsalted butter (1 stick)
- 1/2 teaspoon salt (3g)
- 1/2 cup sourdough discard (140g)
- 1 large egg
- 1/4 cup molasses (75g)
- 2 Tablespoon heavy cream (30g)
- 2 teaspoon vanilla extract (8g)
Vanilla Glaze
- 3/4 - 1 cup powdered sugar
- 5 Tablespoon heavy cream/ whole milk
- 1 teaspoon vanilla extract
Instructions
1. In a large mixing bowl, combine 2 1/4 c flour, 1/4 c brown sugar, 1 1/2 T baking powder, 1/2 tsp salt, 3/4 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/2 tsp ground cloves. Whisk together and set the dry mixture to the side.
2. Grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until smaller pieces of butter are coated with flour and create pea-sized coarse crumbs.
3. In a medium bowl, whisk together the 1/2 c sourdough discard, 1 egg, 1/4 c molasses, 2 T heavy cream, and 2 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to overmix the dough.
5. Place dough onto a clean surface, and knead the dough for about 30 seconds, just until the dough forms, then pat dough into an 8-inch circle. Cut it into 8 equal wedges with a bench scraper or a large knife.
6. Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them. Place the scones in the fridge to chill while the oven preheats.
7. Preheat the oven to 400 degrees f. With a pastry brush, brush the top of the scones with extra cold cream and sprinkle coarse sugar on top, if desired. Bake the scones for 18-22 minutes, or until the top is golden brown. Remove and serve warm!
Vanilla Glaze
8. In a small bowl, add the 5 T heavy cream and about 3/4 cup – 1 cup of powdered sugar, until you reach your desired consistency. Finally, stir in 1 tsp vanilla extract.
9. Use a spoon to drizzle the glaze on the tops of the scones with the sweet vanilla glaze.
Notes
How to Store
Store leftover scones in an airtight container in the fridge for 2-3 days.
BAKER’S TIPS:
Use cold/frozen butter: You need very cold butter to get the most light and flakey crust! When the butter starts to melt while it is baking, it releases moisture. This creates those flakey layers. If you use room temperature or the butter melts before baking, the scones will be flat and dry.
Use cold ingredients:Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
Work quickly:As stated above, you don’t want your butter to melt into the dough, so you must work quickly.
Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
FAQs:
WHAT CAN I USE IF I DON’T HAVE HEAVY CREAM?
If you find yourself in a pinch without heavy cream, buttermilk or sour cream are excellent substitutes.
CAN I FREEZE THE SCONES?
Yes! Once you’ve cut the scone dough into 8 triangles flash freeze them on a baking sheet in the freezer for at least 1 hour before storing them in a ziplock bag. That way they won’t stick together. Bake from frozen, adding a few extra minutes to the bake time.
Can I Make this Sourdough Scone Recipe ahead of time?
Absolutely. Prepare the dough and divide. Place scones on a baking sheet with parchment paper, cover with plastic wrap, and place in the fridge overnight. Pop the scones into the oven and back the following morning.
Did you make this recipe?
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