Molasses Scones with Candied Ginger and Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons cold, unsalted butter cut into cubes
  • 1 cup heavy cream
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • ¼ cup chopped, candied ginger
  • ⅓ cup chopped pecans
  • for the egg wash:
  • 1 egg
  • 1 tablespoon cream
  • for the icing:
  • ⅔ cup confectioners sugar
  • 1½ tablespoons molasses
  • 1-2 tablespoons heavy cream
  1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor (or in a mixing bowl, using a pastry blender) pulse to combine the flour, baking powder, and salt. Pulse in the cold butter until you have coarse bits of butter throughout, none larger than peas. In a measuring glass, stir together the cream, molasses, and vanilla. Then, with the food processor on, pour in the cream in a slow, steady stream until the cream is completely incorporated and the scone dough comes together. Turn out the scone dough onto a lightly floured surface and gently fold in the candied ginger and pecans until well distributed. Pat the dough out into a circle and cut into wedges.
  3. In a small bowl, beat the egg with the cream to make an egg wash.
  4. Place the scone wedges onto the baking sheet a few inches apart and brush each with the egg wash. Bake the scones in the center of the preheated oven for 15 minutes, until the bottoms are golden around the edges. Remove from the oven and cool on a wire rack before icing.
  5. To make the icing, whisk the confectioners sugar with the molasses and cream. Add more cream to think to desired consistency.
Adapted from this Blueberry Almond Cream Scone recipe.
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