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sourdough gingerbread scones

Sourdough Gingerbread Scones with Molasses Glaze

by Sylvia Hofer
These sourdough gingerbread scones are flaky, tender, and warmly spiced with rich molasses finished with a simple glaze for a cozy treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8
Calories 277 kcal

Equipment

  • 1 large bowl
  • 1 Medium bowl
  • 1 Pastry cutter
  • 1 Whisk
  • 1 Sharp knife
  • 1 Baking sheet
  • 1 Wire rack

Ingredients
  

Dry Ingredients

  • 2½ cups all-purpose flour
  • ⅓ cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon kosher salt

Cold Ingredients

  • ½ cup cold unsalted butter cubed
  • ¾ cup sourdough discard unfed

Wet Ingredients

  • ½ cup heavy cream or heavy whipping cream
  • ¼ cup molasses
  • 1 teaspoon vanilla extract

For Topping

  • Heavy cream for brushing
  • Coarse sugar optional

Molasses Glaze

  • 1 cup powdered sugar
  • 1 tablespoons molasses
  • 1 –2 tablespoons whole milk or heavy cream

Instructions
 

Prepare the Dry Mixture

  • In a large mixing bowl, whisk together the dry ingredients: flour mixture, brown sugar, baking powder, salt, and warm spices. Mixing these evenly now ensures consistent flavor throughout the scone dough.

Cut in the Cold Butter

  • Add the cold butter to the large bowl. Using a pastry cutter to cut the butter into the dry mixture until it resembles coarse crumbs. Butter should stay cool, visible pea-sized pieces help create flaky layers.

Mix the Wet Ingredients

  • In a medium bowl, whisk together sourdough discard, heavy cream, molasses, and vanilla extract. These wet ingredients should be cold for best results.

Combine and Form the Dough

  • Pour the cream mixture into the dry mixture. Gently mix until just combined. The dough will look shaggy, that’s perfect.
  • Turn the dough out onto a lightly floured surface. Use a bench scraper to gently bring it together without overworking.

Shape and Cut

  • Pat the dough into a 1-inch thick circle. Using a sharp knife, cut into equal wedges.
  • Transfer the unbaked scones to a prepared baking sheet lined with parchment paper.

Chill:

  • Place the baking tray in the freezer for 20–30 minutes.

Optional Fermentation Option:

  • Cover the shaped dough tightly with plastic wrap and refrigerate overnight (8–12 hours). Bake straight from cold the next morning.
  • This slow fermentation enhances flavor without sacrificing texture.

Bake

  • Preheat oven to 400°F. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar if desired.
  • Bake scones for 18–22 minutes, or until golden brown on top.
  • Transfer to a wire rack to cool.

Molasses Glaze:

  • In a small bowl, whisk powdered sugar, molasses, and milk until smooth. Spoon over the top of the scones while slightly warm so the glaze sets beautifully.

Notes

Other Glaze Options

Maple Glaze

  • Powdered sugar
  • Maple syrup
  • Splash of milk

Simple Vanilla Glaze

  • Powdered sugar
  • Milk
  • Vanilla extract

Tips for the Best Sourdough Gingerbread Scones

When it comes to baking perfect scones, small details make a big difference. These tips will help you get tender, flaky results every time, even if you’re new to sourdough scones or working with discard.
  • Keep everything cold. Cold butter, cold cream, and cold sourdough discard are essential for flaky layers. If the butter warms too much while mixing, it will melt into the dough instead of creating steam in the oven. If your kitchen is warm, don’t hesitate to pop the bowl into the fridge for a few minutes before shaping.
  • Use a light hand when mixing. Scone dough should never be smooth like bread dough. Stop mixing as soon as the wet and dry ingredients come together. Overmixing develops gluten and leads to tough, dense scones instead of tender ones.
  • Measure flour carefully. Too much flour is one of the most common causes of dry scones. Spoon flour into your measuring cup and level it off rather than scooping directly from the bag.
  • Don’t skip the chill. Chilling the shaped scones before baking is one of the most important steps. This ensures the butter stays cold until it hits the hot oven, which creates lift and flaky texture.
  • Use sharp cuts. When cutting the dough into wedges, use a sharp knife or bench scraper and press straight down. Twisting the blade can seal the edges and prevent proper rise.
  • Watch the bake time closely. Scones are best when baked just until golden brown. Overbaking dries them out quickly, so check early and remove them as soon as the tops are set and lightly browned.
  • Glaze while warm. Applying glaze while the scones are still slightly warm helps it soak into the tops of the scones instead of sliding off.
  • Adjust liquid if needed. Flour absorbs moisture differently depending on brand and humidity. If the dough feels too dry, add a splash of heavy cream until it comes together.

Storage & Freezing

  • Store leftover scones in an airtight container at room temperature for 2 days
  • Refrigerate up to 5 days
  • Freeze baked or unbaked scones for up to 3 months

Nutrition

Calories: 277kcalCarbohydrates: 64gProtein: 4gFat: 0.4gSodium: 313mgFiber: 1gSugar: 33g
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