Dark Chocolate Gingerbread Scones

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With a deep, dark flavor, thanks to the maple syrup, brown sugar, and molasses, these scones are an easy fit for the holiday morning table. They feature both crystallized and ground ginger and a generous handful of dark chocolate, so I’m guessing that even the scone skeptics in your life may pull up a chair.

Serves: 6 | Start to Finish:  75 minutes


2 1/2 cups (300g) all-purpose einkorn flour
2 tablespoons dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
5 tablespoons cold, unsalted butter, cut into small cubes
1/3 cup whole milk
2 large eggs, divided
1/4 cup real maple syrup
1/3 cup plus 2 tablespoons molasses
1 1/4 cups dark chocolate chunks (at least 60% cacao)
3 tablespoons crystallized ginger, finely chopped
1 tablespoon coarse decorating sugar for topping (optional)


Line 1 large baking sheet with parchment paper and set aside.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt.

Using a pastry blender or your fingertips, work the butter into the flour until it resembles a coarse meal.

In a small bowl, whisk together milk, 1 egg, maple syrup, and molasses. Pour the liquid ingredients into the dry ingredients and fold together gently until well combined. Fold in the chocolate chunks and crystallized ginger.

Transfer the dough to a well-floured surface and gather it into a ball (you will likely have to flour your hands, as the dough will be quite sticky). Pat the dough into a flat circle about 1 inch thick. Transfer to a plate and place in the freezer for 20 minutes.

Preheat the oven to 425°F. Remove dough from freezer and slice into six even triangle wedges.

Beat the remaining egg with a tablespoon of water and brush the tops of each scone with the egg wash. Sprinkle sugar on top if desired. Place scones on prepared baking sheet.

Bake 12–16 minutes or until scones are golden brown. Remove pan from oven and transfer scones to a wire rack to cool for at least 10 minutes before serving. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.



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