Molasses & Ginger Scones

These scones lean into warm, wintry flavors with molasses, ground ginger, and brown sugar in a whole wheat dough studded with raisins. The yogurt keeps them tender despite the heavier flour, and the molasses adds a deep, almost bittersweet richness that plain sugar can’t deliver.

The mixing method is deliberately simple. Dry ingredients get stirred together with a wooden spoon, then butter bits, beaten egg, molasses, yogurt, and raisins fold in until the dough becomes too thick to stir. From there you turn it onto a floured surface and knead just until it holds together. The dough should feel slightly tacky but not sticky.

Pat it to half-inch thickness and cut with a heart-shaped cutter (or any shape you like). Fifteen minutes at high heat gives you scones that are golden on the outside and soft inside with a crumbly, tender crumb.

Serve warm with jam and a pot of strong tea.

Chef Tips

• Cut the butter into small bits and keep it cold. Cold butter creates steam pockets during baking that make the scones flaky.
• Don’t overknead. A few turns to bring the dough together is plenty. Overworked scones turn tough and dense.
• If the dough sticks to your hands, add flour a little at a time. Too much extra flour dries out the scones.
• Re-roll scraps gently to get a few more scones, but know that re-rolled ones won’t be quite as tender as the first cut.

Variations

• Crystallized ginger: Add a tablespoon of chopped crystallized ginger to the dough for a spicier, chewier bite.
• Cranberry orange: Swap raisins for dried cranberries and add orange zest for a brighter, more citrusy scone.