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Gingerbread Scones Recipe

Gingerbread Scones

It’s the most wonderful time of the year! There are many reasons for this: family traditions, Christmas carols, the sound of jingle bells, and baking. Oh, the baking! It’s a huge part of the holidays, and whether it’s cookies, cakes, or yule logs, it’s the one time of year you want to break out your favorite, most amazing recipes.


This scone recipe is up there on my list this year! The flavor is amazing, the texture delightful, and dare I say it’s even more delicious than gingerbread men themselves. (Don’t tell the gingerbread men I said that!)

Flour & Spices
In a large bowl, combine flour, baking powder, ground ginger, cinnamon, allspice, ground cloves, salt, baking soda and nutmeg. Classic gingerbread flavors!

Creating gingerbread flavoring
Then add some brown sugar for sweetness, and stir the whole mixture together.

European Style Super Premium Butter
For this recipe, I’m breaking out the big guns: Land O Lakes® European Style Butter. If you haven’t yet tried it…you’re in for an experience. It contains 2% more milkfat than standard butter, and therefore has a richer flavor and creamier texture…and it’s as delicious spread on a biscuit as it is as the main ingredient in scones. Many professional bakers like to use European-style butter, and I’m so excited Land O’Lakes has come out with this amazing product.

Individual Stick of European Style Super Premium Butter
For the scones, you need a stick of the stuff.

Cut Squares of European Style Super Premium Butter
Cut it into small bits…

European Style Super Premium Butter Mixed In
Throw it into the bowl with the rest of the ingredients…

Ingredients Mixure & Crumbs
And use a pastry cutter to blend it all together. You’ll want to keep going until the mixture resembles coarse crumbs.

Blending Eggs, Vanilla and Molasses
In a separate bowl, combine milk, egg, vanilla, and molasses…

Wisking Everthing Together
And whisk it together until it’s smooth, dark, thick, and rich looking.

After Whisking Ingredients
Drizzle it into the bowl, stirring as you go until it just comes together.

Adding white chocolate chips
When it’s just about mixed, add some white chocolate chips. Optional if you don’t have them, but I love how they break up the richness of the gingerbread. Breaking up richness with sweetness. One of my best tactics. Ha!

Mixed ingredients before forming dough
Stir until it all comes together (splash in milk if it’s too dry)…

Forming dough in to a disc
Then use your hands to form it into a disc.

Cutting dough
Using a sharp knife, cut a cross, then an “X” in order to form 8 equal wedges.

Indivdual scone close up
Place them on a sheet pan…

scones on baking sheet
And bake them in a preheated 350-degree oven for 20 to 24 minutes, until the scones are puffed and set, but not overly browned on top. Set them aside to cool while you whip up the glaze to go on top!

cream cheese ingredients in bowl
Add cream cheese, powdered sugar, milk, and vanilla to a bowl…

mixed cream cheese glaze
And mix them together with a whisk until everything is smooth and luscious.

drizzled glaze on scone
Use a spoon to drizzle the glaze across the scones…

cream cheese glazed gingerbread scones
And let the glaze set before you serve. These are delightful with coffee or tea, at any time of day! You’ll absolutely love ‘em.


Here’s the recipe!



  • 2 ½ cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • pinch of nutmeg
  • ¼ cup packed dark brown sugar
  • ½ cup (1 stick) Land O Lakes® European Style Butter, cut into bits
  • 1 cup white chocolate chips
  • ½ cup whole milk (more if needed)
  • 1 large egg
  • 1 teaspoon vanilla
  • ¼ cup molasses
  • Coarse sanding sugar, for sprinkling

Cream Cheese Glaze

  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 ½ teaspoons milk
  • ½ teaspoon vanilla


Preheat oven to 350 degrees.


In a large bowl, combine flour, baking powder, ginger, cinnamon, allspice, ground cloves, salt, baking soda, nutmeg, and brown sugar. Stir to combine. Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the white chocolate chips.


Whisk together the milk, egg, vanilla, and molasses. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in.


Turn the dough out onto a cutting board or floured surface and use your hands to press into a 8- to 9-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Sprinkle generously with coarse sugar and lightly press it into the surface.


Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set.


Remove from the oven and allow to cool completely.


Combine all glaze ingredients in medium bowl. Using a hand mixer, beat until well combined. Drizzle over cooled scones.


(Scones will keep nice and fresh for days in a plastic zipper bag.)

Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® products. This blog post is sponsored by Land O'Lakes.  

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These were really good. Somewhat labor intensive but tasty. Rich gingerbread flavor.

Posted December 25, 2016 by Eric

Followed the recipe exactly. Disappointed-not much taste, but nice texture.

Posted December 20, 2016 by mary ann

How many scones does it make?

Posted December 17, 2016 by Holly