Sweet and Spicy Gingerbread Scones served with clotted cream and ginger preserve on a plate

Sweet and Spicy Gingerbread Scones

My first Christmas recipe for this year is of course a scone! As gingerbread is traditional at Christmas I have made some Sweet and Spicy Gingerbread Scones. They really smell of Christmas as they come out of the oven, so sweet and spicy! Serve them hot with just butter, or how I like them – slightly warm with clotted cream and ginger preserve.

As mentioned below you do need to use buttermilk or sour milk for these scones as fresh milk will not cause the scones to rise.

Wholemeal flour in Sweet and Spicy Gingerbread Scones

Tip: Use buttermilk or sour milk – not fresh milk.

I found that using all wholemeal flour makes very heavy scones and I got the best results using half wholemeal flour and half plain white flour. I also found that using bicarbonate of soda instead of baking powder gave lighter results. However, bicarbonate of soda must be combined with buttermilk or sour milk and not fresh milk. This is because it is the reaction of the soda with the lactic acid in the buttermilk or sour milk which causes the scones to rise.

Ingredients you will need to make Sweet and Spicy Gingerbread Scones

Jump to printable recipe

  • 8 ounces / 225 grams / 1 ½ cups wholemeal flour
  • 8 ounces / 225 grams / 1 ½ cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon of ground ginger
  • 1 teaspoon of mixed spice
  • 4 ounces / 115 grams / ½  cup crystalised ginger/stem ginger cut into small pieces
  • 4 ounces / 115 grams / ½  cup salted butter (softened)
  • 4 ounces / 115 grams / ½  cup raisins
  • 1 tablespoon of black treacle (warmed)
  • 1 tablespoon of golden syrup (warmed)
  • ½ to ¾ pint buttermilk

Directions

  1. Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
  2. Sieve the flours and bicarbonate of soda into a large mixing bowl, tipping any bran remaining in the sieve into the bowl as well.
  3. Rub in the butter until the mixture resembles fine breadcrumbs.
  4. Stir in the raisins, crystalised/stem ginger, 1 teaspoon of ground ginger and 1 teaspoon of mixed spice.
  5. Stir the warmed treacle and golden syrup into ½ pint of buttermilk or sour milk until they dissolve.
  6. Mix to a soft dough using a little extra buttermilk if necessary.
  7. Turn out onto a floured working surface and knead lightly until smooth. Pat out to about 1 ½ inches thick.
  8. Cut out rounds with a metal scone cutter gathering the scraps and patting out again until all the dough is used. You should get around 8 scones with a 2 ½ inch (6.5 cm approx) cutter.
  9. Place on a well floured baking tray or one lined with baking parchment and brush the tops with milk.
  10. Bake in the pre heated oven for about 20 minutes or until well risen and golden brown.
  11. If you have used stem ginger you can drizzle a little syrup from the jar over them when they come out of the oven.
  12. Serve straight from the oven or allow to cool on a wire rack wrapped in a clean towel.

Equipment you will need to make Sweet and Spicy Gingerbread Scones

As with all of my scones these Sweet and Spicy Gingerbread Scones require no special equipment. Along with the essential items make sure you have a baking tray, some parchment paper, a metal cutter, a mixing bowl and a wire rack. The items I have linked to here are of course only suggestions.

Sweet and Spicy Gingerbread Scones

Recipe by Scones Plus More Course: Afternoon Tea, SnacksCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 8 ounces / 225 grams / 1 ½ cups wholemeal flour

  • 8 ounces / 225 grams / 1 ½ cups plain flour

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon of ground ginger

  • 1 teaspoon of mixed spice

  • 4 ounces / 115 grams / ½  cup crystalised ginger/stem ginger cut into small pieces

  • 4 ounces / 115 grams / ½  cup salted butter (softened)

  • 4 ounces / 115 grams / ½  cup raisins

  • 1 tablespoon of black treacle (warmed)

  • 1 tablespoon of golden syrup (warmed)

  • ½ to ¾ pint buttermilk

Directions

  • Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
  • Sieve the flours, bicarbonate of soda, ground ginger and mixed spices into a large mixing bowl, tipping any bran remaining in the sieve into the bowl as well.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Stir in the raisins, crystalised ginger/stem ginger.
  • Stir the warmed treacle and golden syrup into ½ pint of buttermilk or sour milk until they dissolve.
  • Mix to a soft dough using a little extra buttermilk if necessary.
  • Turn out onto a floured working surface and knead lightly until smooth. Pat out to about 1 ½ inches thick.
  • Cut out rounds with a metal scone cutter gathering the scraps and patting out again until all the dough is used. You should get around 8-10 scones with a 2 ½ inch (6.5 cm approx) cutter.
  • Place on a well floured baking tray or one lined with baking parchment and brush the tops with milk.
  • Bake in the pre heated oven for about 20 minutes or until well risen and golden brown.
  • If you have used stem ginger you can drizzle a little syrup from the jar over them when they come out of the oven.
  • Serve straight from the oven or allow to cool on a wire rack wrapped in a clean towel.

Christmas Preparations

Now Halloween and Bonfire Night are passed and we are in November my thoughts turn to Christmas preparations. I made my mincemeat last weekend to give it time to mature before Christmas.

Stir up Sunday

Stir up Sunday is on the 26th November this year (2023), always the last Sunday before advent. If you are making a Christmas Pudding this is the traditional day to make it and to get all the family to stir it and make a wish.

The Collect for this Sunday starts: ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people…’, and is an apt reminder that it is time for a different sort of stirring up if your pudding is going to have time to mature before Christmas.

Boiled Fruit Cake

I will be making a boiled fruit cake for Christmas this year with some changes to the dried and glacé fruit mix and a fruit and nut topping. I will be making mine closer to Christmas as it does not need to mature for as long a time as a classic Christmas cake.

I haven’t made a classic Christmas Cake for some years as I prefer either a Glacé Fruit Cake or an old fashioned boiled fruit cake. If you want to make one late, November or early December is a good time to do so as it will have time to mature before Christmas. Mary Berry has an excellent recipe for Classic Christmas Cake.

Christmas Chutney and Pickles

November is a good time to make chutney or pickles, they will be nicely matured for Christmas. I will be making by Bread and Butter Pickles as I do every year and my Christmas Chutney.

Serving Sweet and Spicy Gingerbread Scones

Sweet and Spicy Gingerbread Scones served with ginger preserve and clotted cream

As I mentioned at the top these sweet and spiced scones can be served hot with butter, but even better – serve with Rodda’s Classic Cornish Clotted Cream and Mackays Ginger Preserve!

If you use stem ginger drizzle a little syrup from the jar over them when they come out of the oven.

Make Sweet and Spicy Gingerbread Scones before Christmas and Freeze

I will be making some Gingerbread Scones and freezing them before Christmas so we can have them for afternoon tea on Boxing Day, after a walk on the Forest and in front of a roaring log fire!

Join me next time for another Christmas recipe.

Until then ‘Happy Baking’!

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