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.
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
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.
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.