Save Tender, spicy scones combining the warmth of ginger snap cookies with the salty crunch of pretzels—a perfect treat for breakfast or afternoon tea.
I first baked these scones for a cozy weekend brunch and they instantly became a family favorite—the aroma of ginger snaps filled the kitchen, making everyone eager for a bite.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Crushed ginger snap cookies: 1/4 cup (30 g) (about 6 cookies)
- Finely crushed salted pretzels: 1/2 cup (30 g)
- Baking powder: 1 tablespoon
- Ground ginger: 1/2 teaspoon
- Ground cinnamon: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold heavy cream: 2/3 cup (160 ml), plus more for brushing
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Molasses: 1 tablespoon
- Coarse pretzel pieces (for topping): 2 tablespoons
- Crushed ginger snap cookies (for topping): 2 tablespoons
- Demerara or turbinado sugar (for topping): 1 tablespoon
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Instructions
- Preheat and Prepare:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, crushed ginger snaps, crushed pretzels, baking powder, ground ginger, cinnamon, and salt.
- Cut in Butter:
- Add cold butter cubes. Cut in with a pastry cutter or rub with your fingers until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together heavy cream, egg, vanilla, and molasses.
- Form the Dough:
- Pour wet ingredients into dry ingredients. Stir gently until a shaggy dough forms. Do not overmix.
- Knead and Shape:
- Turn dough onto a lightly floured surface and gently knead a few times to bring it together. Pat into a 1-inch thick circle (about 7 inches wide).
- Add Toppings:
- Sprinkle the top with coarse pretzel pieces, extra crushed ginger snaps, and demerara sugar. Press lightly to adhere.
- Cut and Arrange:
- Cut dough into 8 wedges. Place wedges on prepared baking sheet, spaced apart.
- Brush Scones:
- Brush tops with a little extra cream.
- Bake:
- Bake 16–18 minutes, or until golden brown and set.
- Cool and Serve:
- Cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Save Sharing these scones around the table is a tradition before our chilly morning walks—everyone looks forward to the hint of ginger and crunch in each bite.
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Required Tools
To make these scones, use mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, baking sheet, parchment paper, and a knife or bench scraper for easy dough handling.
Allergen Information
Scones contain gluten, dairy, and egg. For safety, always check ginger snaps and pretzel labels for nut cross-contamination.
Nutritional Information
Each scone offers 285 calories, 14 g total fat, 37 g carbohydrates, and 4 g protein, making them a satisfying breakfast or snack.
Save 
Enjoy these ginger snap pretzel scones warm with your favorite tea; their cozy flavors pair perfectly with chilly mornings.
Recipe FAQ
- → How do I achieve tender scones?
Use cold butter and gentle mixing to prevent overworking the dough, ensuring a fluffy texture.
- → Can I add extra spice?
Yes, a pinch of ground cloves or nutmeg enhances the spicy notes alongside ginger and cinnamon.
- → What substitutions work for sweetness?
Swap in white chocolate chips or drizzle with glaze for a sweeter twist on the classic flavors.
- → What drink pairs well?
These scones are excellent with chai tea, spiced latte, or your favorite coffee or milk.
- → Are there allergy concerns?
Contains wheat, dairy, and egg; check pretzel and cookie labels for possible nut traces and cross-contamination.
- → Can scones be made ahead?
Absolutely; store cooled scones in an airtight container for up to two days, then warm briefly before serving.
