Easy Gingerbread Sourdough Scones (Discard Recipe)
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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.
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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’s Sourdough 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 of sourdough discard with 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 agent to help lift our scones! Be sure that it isn’t expired.
Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for 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
White Chocolate Peppermint Sourdough Scones
Sourdough Gingerbread Scones Recipe
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.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
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.
Okay so mine like fell sideways in the oven 😂 how do I fix that?
That definitely happens sometimes! It usually means the dough was either a little too warm or too soft going into the oven. Next time, try chilling your cut scones in the fridge or freezer for about 15-30 minutes before baking — this helps them hold their shape and rise upward instead of sideways. Also, make sure your oven is fully preheated before they go in.
Made your maple nut scones and they were amazing. Trying these next but wondered if I could cut them into mini scones? Any suggestions for yielding more for ladies brunch at my church?
Absolutely — you can cut them into mini scones! The recipe makes 8 standard scones, but you can slice the dough into 16 smaller ones for a brunch-friendly size. Just keep in mind that mini scones will bake faster, so start checking them several minutes early. Hope your ladies’ brunch loves them!
May follow your direction exactly but I always have one or two scones that turn black on the bottom. How do I fix it?
Great question. A few things to check and try:
Pan + rack position: If the scones are baking on a dark-colored pan or on the lower oven rack, the bottoms can brown (or burn) much faster. Try using a light-colored baking sheet and bake on the middle rack.
Extra insulation: Lining the pan with parchment paper (or even a double layer) helps buffer direct heat. If your oven runs hot, you can also place the scone pan on top of a second empty baking sheet.
Oven hot spots: Many ovens have uneven heat, which is why only one or two scones are affected. Rotating the pan halfway through baking can help.
Hope this help and you love the recipe!
Made these today and they smell divine! But is it really 1 1/2 Tablespoons of baking powder? Mine puffed up so much! Can’t wait until they cool a bit to try!
I’m so glad they smelled amazing while baking! Yes, 1½ tablespoons of baking powder is correct for this recipe—it helps the scones rise nicely, especially with the cold butter and chilled dough. The puffing is normal, and the scones will settle slightly as they cool while keeping a tender, airy texture.
I thought these turned out great. My family wasn’t really on board with these because they said they tasted “too gingerbready”. I could eat molasses from a spoon so I enjoyed the rich flavor. I thought the molasses flavor was a kin to a gingerbread cookie…..num.
So thrilled to hear that you enjoyed the flavor of these scones so much! Thank you for taking the time to share.
Can I add chopped candy ginger to the dough?
Yes, absolutely! I’d recommend starting with about ¼ to ⅓ cup, finely chopped, and gently folding it into the dough.