Gingerbread Scones

Gingerbread cookies are cliché, so why not try gingerbread scones? You’ll surprise everyone that tries them. ~ Alan

Gingerbread Scones

Course Bread
Keyword Holiday Gingerbread, scone
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Alan & Marlys Arnold - Adventures with Tea


  • 4-5 tsp Holiday Gingerbread loose tea
  • 1 cup Milk
  • 3 cups Flour
  • 1/4 cup Sugar
  • 4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Butter
  • 2 Eggs


  1. Pour milk into a glass, then add the tea. Cover and place in refrigerator overnight.
  2. Strain milk, put aside. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together. Cut in butter. Once mix is crumbly, stir in eggs and tea-infused milk.
  3. Place entire mix in the middle of a cookie sheet with sides. Smooth into a circle about 1 1/2 inch thick. With a wet knife, cut from center out to make 6-8 pie-shaped scones. You will need to wipe the knife frequently.
  4. Bake at 400° for 12-15 minutes or until browned on top. Remove and let cool for a few minutes to serve warm with butter. These can also be frozen and re-warmed.
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