These spiced ginger molasses scones are a delightful twist on the classic gingerbread flavor, perfect for a cozy breakfast or afternoon treat.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated before placing the scones inside for even baking.
In a measuring cup, combine the milk and molasses, stirring until well mixed.
Use room temperature milk to help the molasses mix more easily.
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and cloves.
Sift the dry ingredients together to ensure they are evenly distributed.
Add the cold butter to the dry ingredients and cut it in using a pastry blender until the mixture resembles coarse crumbs.
Work quickly to keep the butter cold, which helps create flaky scones.
Pour the milk and molasses mixture into the dry ingredients and stir with a fork until a soft dough forms.
Do not overmix the dough to keep the scones tender.
Turn the dough out onto a lightly floured surface and knead gently 10-12 times.
Use a light touch to avoid overworking the dough.
Divide the dough in half and shape each half into a ball. Flatten each ball into a 5-inch circle on an ungreased baking sheet.
Keep the circles even in thickness for uniform baking.
Cut each circle into 6-8 wedges, leaving the edges touching.
Cutting the scones before baking makes them easier to separate later.
Bake in the preheated oven for about 10 minutes, or until the scones are golden brown.
Check the scones a minute or two before the suggested time to avoid overbaking.
Remove the scones from the oven and cool them on a wire rack, loosely covered with a cloth.
Covering the scones with a cloth helps retain their moisture.
Serve the scones warm or at room temperature, optionally with butter or jam.
Pair the scones with your favorite tea or coffee for a delightful treat.
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